Authentic Cajun Recipes
919638
I recently got a copy of this cookbook and was very pleased with the product.  The recipes are authentic and easy to cook.  It would be a great addition to anybodies kitchen.
552548
This copy is a replacement for the one I have worn out.  I am from Lake Charles and have used this cookbook for years because it has truly authentic Louisiana recipes I grew up with and love.
3917676
this book has a lot of good classic recipes.  the recipes are authentic and there are lots of step by step photos which make cooking easy!
3657286
Great recipes ... many are tried and true from my collection of Southern cookbooks.
3373321
I own several Indian cookbooks and I find this one to be the most wonderful and uncompromisingly authentic, as far as my ability to judge is not as a native eater but as a self taught fan of southern Indian food.  It must be said that though the recipes are elaborate, they are certainly not difficult.  Though the preparation time is sometimes hours or days, much of that time is soaking dried beans.  Though the ingredient list is often a mile long, a trip or two to the Indian grocery is all that's necessary to lay in the staples.  Read the recipe thoroughly first and make a cooking plan and you can't go wrong.

I agree with some of the other reviewers here about spice levels.  You can easily cut the recipe chili pepper quantities in half, quarter, or even less, and still have flaming hot spicy dish.  I imagine that this book could do a better job of clarification about chili peppers in general.  I'd read somewhere in another book that green chilis are always used fresh and red chilis are always used dried.  "Chilis" is the extent of the description in this book, and it's up to you to provide dried or fresh of any number of peppers; That can make a big difference in spice levels.
647555
If you can have only one Cajun cookbook, this is the one. Along with the classic Crawfish Etouffee, Seafood Jambalaya, Shrimp Creole, there are also dessert recipes 'to die for' --- that's Southern slang for splendiferous! Woodcock invites us into the inner circle of rich, Louisiana history with her humorous one-liners, 'You're probably from Louisiana if. . .' spread throughout the book. This cookbook is a cultural explosion of the deep South with all their passion for great food while celebrating family and friends.
4476510
I have had this book for years and also the Best of the Best from Louisiana II.  This is a great book (and set) to own.  I have many friends out of state and out of the country and I always use this book for personal gifts. Everyone is always thrilled to receive it. I live outside of New Orleans proper and the recipes are authentic and delicious, a great combination of most of the best recipes of the state. This book is truly the Best of the Best!
2911128
I bought this book and it is very nice.  I plan to give it to my son and his new wife for a house warming gift.  I especially like the illustration and the type of recipes it includes.  Being that I am from New Orleans, I can attest to the fact that no one cooks with the same kind of spicy ingredients used by New Orleanians.
4754650
I was born and raised in New Orleans. This was my mom's go-to recipe book. She says everything she ever made from it is delicious. I use it often and have liked every recipes I've made from it. You can't go wrong, especially if you want authentic creole recipes.
730311
If you really want to learn to cook like the Cajuns do in south Louisiana, this book is a good place to start. Yankees, Midwesterners & other non-Cajuns may want to adjust the hot spices accordingly! This book is both funny and easy to follow!
4116457
This is a wonderful cookbook with authentic Mexican recipes. Diana Kennedy has spent many years in Mexico and her knowledge of Mexican food reminds me of an anthropologist. Its very detailed and well documented. Most of the recipes are authentic and easy to recreate. Others (a few) are more difficult to recreate in an American kitchen but are wonderful to read in order to get an idea of the variety and richness of the food found in Mexico.

Some of the recipes are old and need to be updated (For example, ou can no longer find a bread called "Pambazo" in Mexico City--some of her terms are from the 50's)

I do notice that the anecdotes and introductions to the recipes show how much Diana Kennedy loves Mexican food but dislikes Mexican peasants, maids and servants. She gives credit to middle class and upper class Mexican cooks who give her recipes for this book but she in turn gives little credit or approval to recipes given to her by maids, peasants and Indian people.  If she does give credit to a recipe given to her by a maid or a cook she only gives a first name or credits "the maids" that came with her rented house.  Its a little offensive and gives you the impression that she loves the food but not the people who eat it.

This is a true shame because many of the best cooking is done by regular home cooks and poor people.  This book would probably be better if she "lowered" herself to talk to Indian and peasant cooks and then treated them on equal footing as the wealthy and middle-class "Senoras" who give her most of her recipes.

If you can overlook the attitude toward the people its a worthwile book.
8478
This book is amazing!  Authentic recipes with a california flavor.
3853492
I highly recommend this cookbook. This is my first recipe, it was supposed to be the cajun chicken pasta, but couldn't find the cajun season, so I bought curry season. This was the only modification, but the result was delicious and easy. At least this recipe wasn't too fast, because I didn't have the veggies cut.
2495337
I found this cookbook at a thrift shop - it had no cover, it was dirty, and smelled musty. As I flipped through the pages, I was struck by the fact that there were no pictures to accompany the recipes. Just plain ol' black and white text. There are illustrations, but mainly engravings and old pictures of historical New Orleans.

But you know the saying " looks can be deceiving..." Turns out it is a very very good cookbook. Great cooks/chefs know their stuff, and these recipes are truly authentic. The book captures recipes that represent the best of Creole cuisine. Some of these recipes calls for spices I have never seen in a Creole recipe, such as allspice and cloves for Shrimp Creole. But it's the little things that make a difference. I believe a number of these recipes are true classics, and more importantly, you have to get the techniques down.
3716449
My mom bought this book when it first came out.  She made Chicken Orleanne and it was a huge hit.  I bought the book to see how far she has deviated from the original recipe.  Not a lot, actually.  This book has wonderful recipes from a once famous and now sadly undervalued food writer,  The recipe for Chicken Orleanne has become a family and neighborhood staple because it is delicious.
4290543
Ms. Kay .... HUGS !! Thank you SO MUCH for putting this recipe book together..... am trying everyone of these recipes as soon as I can except "Brains" ..... Simple to follow and the Cajun flavor is evident !! Thank you, Thank you, Thank you... And God Bless You and the Whole Robertson Group !!
2416128
This is actually the second authentice Mexican cuisine cookbook that I have purchased. The recipes are very authentic (from what my Mexican friends have told me) and I can tell you from personal knowledge that the recipes are delicious. Among my favorites are the frijoles recipes and duck mole. I would consider this book a must have for any kitchen that serves or seeks to serve authentic Mexican food.