The Best of New Orleans Cookbook Review
|Title:||The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy|
|Published:||March 3, 2020, Rockridge Press|
|No. of Pages:||130|
|Cover Price:||$15.99 Paperback, $6.99 Kindle|
New Orleans is not only the most famous city in Louisiana, it is considered one of the best places in the US for mouthwatering food. Anyone familiar with this city knows just where to go for iconic dishes (i.e., Muffuletta at Central Grocery on Decatur Street, Beignets at Café Du Monde also on Decatur Street) and Ryan Boudreaux, a native Louisianan, who has released The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy takes his readers through the city on a food tour, including recipes, vignettes, and history of the city. Most of the famous dishes such as Red Beans and Rice, Dirty Rice, Crawfish Étouffée, Barbecue Shrimp, Po’Boys, Jambalaya and Gumbo are included in this book, as well as the obligatory King Cake served on Mardi Gras. Anyone who likes to prepare Cajun meals will appreciate the recipes in this cookbook.
The recipes are written in an easy-to-understand style, and most are fairly easy and suitable for beginning cooks as well as experienced cooks. There are several articles regarding New Orleans traditions and Cajun food basics; there are also suggestions on places to go in New Orleans.
The only negative to this cookbook is that there are only a few photographs, and they are mostly of places in the French Quarter. The recipes are very tempting, but not photographed, so readers and cooks will have difficulty imagining what these delicious dishes are supposed to look like. Although this is unfortunate, this is still a good cookbook and has recipes most people will want to make. It will make a good addition to a varied cookbook collection.
Special thanks to NetGalley for supplying a review copy of this book.
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