Table of Contents
- Chef Paul Prudhomme’s Louisiana Kitchen
- John Besh My New Orleans: The Cookbook
- Junior League of Baton Rouge: River Road Recipes: The Textbook of Louisiana Cuisine
- Marcelle Bienvenu Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New
- John D. Folse The Encyclopedia of Cajun & Creole Cuisine
Back when people are fond of parties, theaters, and opera or in short – the 18th century, civilization status holds a high regard. Acadians, or French colonist descendants who settled in Acadia at that time, were deported by British from Canada to Acadiana region of Louisiana. And it seems we have the British people to thank for since Cajun cuisine or cooking wouldn’t be alive today. Cajun food or cuisine comes from a long history that goes back deeper in the southern parts of Mississippi and Louisiana. And when you say Cajun, it highlights three main parts of the dish – rich in ingredients, spicy in taste, and so good to eat.
Back then, with limited accessibility to ingredients, Acadians resorted to what’s available around them in order to answer to their grumbling stomach. That said, meaning, ingredients used to create Cajun cuisine is not that complex, it’s actually just basic ingredients used by even the most famous chefs around the world. It’s not Cajun cuisine unless you see celery, onion, and green bell pepper on your plate. In its locality, it’s known as the holy trinity of Cajun food. However, garlic and cayenne pepper are gaining popularity too in Cajun cuisine. Cajun cuisine is usually spicy along with the combination of steamed rice.
So, what is Cajun cuisine exactly, what are examples of their dishes? Due to the near distance of the Gulf of Mexico to Cajun people, their own cuisine is mostly consisting of seafood – allowing them to create their own magic with crawfish, crabs, catfish, and oysters – all in steamed style. In case you want to try something new for your taste buds, particularly Cajun food, you’ve come to the right place as we researched and reviewed every Cajun cookbook that we can find and listed the best of best Cajun cookbook that you can get right now.
Chef Paul Prudhomme’s Louisiana Kitchen
The best Cajun cookbook wouldn’t be considered as the best if it weren’t for the deepest roots and history in which the cookbook was made of. Presenting Chef Paul Prudhomme’s Louisiana Kitchen, it contains Cajun and Creole cuisine with over 200 hundred years of cooking experience. Not only you’ll be able to make and taste the modern style of the two cuisines but you’ll also be able to learn the original recipe to create the authentic taste of Creole cuisine, especially Cajun. With Chef Paul Prudhomme’s Louisiana Kitchen, you’ll be bringing his very own famous K-Paul’s Louisiana Kitchen to your home kitchen.
Apart from the usual Cajun cuisine that we knew of, Paul has included in the Chef Paul Prudhomme’s Louisiana Kitchen cookbook his inherited Cajun background – allowing him to preserve the original recipes while creating and mixing some of his habits that agree to his taste buds. Inside the Chef Paul Prudhomme’s Louisiana Kitchen will let you create traditional dishes like Gumbo and Jambalayas, along turtle soup (we can’t assure you no turtles were harmed during the making of this recipe), shrimp creole, crawfish etouffee, Cajun “Popcorn”, pecan pie – are just some of the highlights. The combined skills and traditional recipes are highlighted by Seafood Stuffed Zucchini with Seafood Cream Sauce, Veal, and Oyster Crepes, Panted Chicken and Fettucini, and Artichoke Prudhomme. And the best of the best from his cookbook is the Blackened Redfish – a true staple of Cajun cuisine.
John Besh My New Orleans: The Cookbook
Usually, cookbooks, in general, contain the recipe, guides, and how-tos, without really discussing the needs or the origin of each ingredient that you’re putting in your pot. While others don’t care as long as the end-taste comes out good, others are more critical to this type of things since it tells the readers how much a chef’s love to what he or she is doing. That said, John Besh My New Orleans: The Cookbook, is a different cookbook that shows his love and passion for cooking, particularly, Cajun cuisine, wherein he discusses the history, culture, essay, and his insight on each single thing that you’re going to read from his cookbook.
In archival lush colored photos, John Besh tells his story in New Orleans and how he fell in love with his hometown dish in all seasons. Yup, whether it’s the summer season or winter season, or any season you can think of, his John Besh My New Orleans: The Cookbook lets you taste the best of New Orleans for the whole year. His cookbook contains the blend of contemporary French skills and techniques with authentic Southern Louisiana ingredients. The John Besh My New Orleans: The Cookbook boasts the mardi gras, urban garden, shrimp season, gumbo weather, and Boucherie. And these are just some of his known recipes amongst more than 200 recipes found in his cookbook.
Junior League of Baton Rouge: River Road Recipes: The Textbook of Louisiana Cuisine
Unlike stand-alone cookbooks like the first two that we’ve reviewed, community cookbooks are far different in terms recipes. One obvious advantage is the amount of recipe in one cookbook. Compared to the usual cookbooks, community cookbooks have the advantage in 3 to 1. Comparing again, the recipes inside is not only from one person but from a group of people who expertise in a specific cuisine, in this case, Cajun cuisine. With over a million copies sold, the number one Louisiana community cookbook is the Junior League of Baton Rouge: River Road Recipes: The Textbook of Louisiana Cuisine. With more than one mind behind the community cookbook, expect a different taste of Cajun cuisine to serve on your table.
Inside the Junior League of Baton Rouge: River Road Recipes: The Textbook of Louisiana Cuisine are classic Creole and Cajun cuisine in which every single household can make with listed ingredients and where to find them on the outskirts of Louisiana. It’s jam-packed with over 650 recipes to make including one of the staples of Cajun which is how to make a Roux. With the Junior League of Baton Rouge: River Road Recipes: The Textbook of Louisiana Cuisine, you’re basically looking at the best cuisine of the town of Louisiana.
Marcelle Bienvenu Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New
Every citizen living in America most likely remember what happened back in August of 2005. Hurricane Katrina, one of the deadliest typhoons that have ever struck the land of the West, destroyed and sustained thousands of homes, resulting in $108 billion worth of structural damages. Unfortunately, Louisiana is one of the towns that was hit by the deadly hurricane. However, one of the local residents named Marcelle Bienvenu is one of the survivors that live to tell the story. She’s a food writer and cookbook author – Marcelle Bienvenu Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New Orleans. She’s also known as the “Queen of Cajun Cooking”.
Her cookbook Marcelle Bienvenu Cooking Up A Storm: Recipes Lost and found from the Times-Picayune of New Orleans holds the memories of the tragedy, aside from the recipes of Cajun cuisine. After the hurricane, the cookbook was published to continue the tradition of their authentic food all the while telling the story of how the people of Louisiana rose back and put itself back on the map. The cookbook marks the rebirth of the community after the tragedy. It’s a historical Cajun cookbook which holds more than what you need to know.
John D. Folse The Encyclopedia of Cajun & Creole Cuisine
Coming from a well-known historical Chef – John D. Folse, he’s bringing his seventh cookbook to the table containing an authoritative collection of culture and cuisine of the town of Louisiana. In short, he made his own Cajun and Creole cuisine encyclopedia entitled – John D. Folse The Encyclopedia of Cajun & Creole Cuisine. Meaning, this one is no ordinary cookbook or Cajun cookbook, it tackles more than the ingredients needed in creative their authentic cuisine and how it’ll taste afterward. It holds a historical collection of how Cajun became what it is now, where the ingredients came from, why are these the ingredients used, and how you’ll understand the tradition of Cajun.
John D. Folse The Encyclopedia of Cajun & Creole Cuisine features over 850 colored pages of dynamical Louisiana history together with his lush 700 tradition recipes. From the basic roux to the complex cochon de lait, every single Cajun recipe is listed here with a step-by-step guide on how to achieve the original Cajun flavor of each recipe. What further separates John D. Folse The Encyclopedia of Cajun & Creole Cuisine is his influence from seven nations dating back to 1800s in which Native Americans to the Italian immigrants that have a hold on the Cajun cuisine.
Cajun cuisine has become more valuable than anything when it comes to the Louisiana folks. It’s not just a tradition that needs to be kept alive. It holds memories of the people in their lives struck by the hurricane Katrina. Each cookbook holds its own recipes as well as values and importance to their tradition. That said, expect that all of the Cajun cookbooks listed can and will produce the taste that you’re looking for Cajun cuisine.