Top 5 Best Cajun Cookbooks: Editor Recommended
The 10 Best Cajun Cookbook Reviews:
1. Cajun Cookbook For Beginners
Who doesn’t love the taste of Cajun food? Cajun food is packed full of a hearty and exotic taste, and it is perfect for those who are looking for something different.
Cajun cooking has been recognized as one of America’s regional culinary styles and what is perceived as Cajun dishes now adorn menus in many restaurants across the country.
If you are unfamiliar with this cuisine, this book will give you insights and learn the basics of Cajun and Creole cooking. It opens with the basics of preparing a Cajun seasoning that you will be using for other recipes. Cajun food is a flexible ethnic symbol, and it is accepted as such to a wide variety of Cajuns.
Like crawfish, other foods can be manipulated and interpreted to suit a refined style or an earthy style—or any number of styles. That is exactly what you will learn how to make inside of this book. Throughout the pages of this book, you will learn for yourself how to make some of the most delicious Cajun food you will ever find with a different flair.
With the help of easy and simple to follow recipes, even those with little cooking experience will be able to make this type of food with ease. Cajun cookery has three central aesthetic principles: that foods be strongly or intensely flavored, that they be thoroughly cooked, and that they involve certain combinations of ingredients.
Using this book, you will be able to cook recipes that are inspired by these three aesthetic characteristics. Among the topics included here are.
Appetizers and Snacks like Beignets and Po’boy
Main Dishes like Louisiana Boil, Etouffee, and Gumbo
Side Dishes that will surely compliment your main dish
and so much more!
Real Cajun food translates to the best ingredients of the area, simply prepared. The flavors are focused, and the food is highly seasoned, though not necessarily spicy.
Since the early nineteenth century, Cajuns in Louisiana have been described by non-Cajun observers as sociable, fun-loving people, fond of play, and dancing. Cajuns today describe themselves as sociable, hospitable, and full of joie de vivre.
Cajuns claim to have a unique ability to “enjoy life” and to “have a good time.” Symbolic forms used to express Cajun identity are often those associated with “having a good time”: music, dancing, foodways, and festivals.
Cajuns sometimes describe Cajun food by referring to certain ingredients, such as crawfish, seafood, game, okra, rice, red pepper, and dark roast coffee. These ingredients are considered Cajun because they are produced locally (or distributed locally, in the case of dark roast coffee) and because Cajuns consume them frequently and in great quantities.
However, when asked about the significance of specific ingredients, people often conclude that cooking style is more important than the use of a particular ingredient.
All of these and so much more are within the pages of this book. So, what are you waiting for? Click buy now to start discovering and to start cooking the delicious flavors of Cajun Cuisine.
2. The Best of New Orleans Cookbook
Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants.
The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.
What sets this cookbook apart:
50 iconic recipes—Learn to make some of the city’s signature dishes, like Hot Roast Beef Po’Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm’s Cup.
Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means “a little something extra.” That’s exactly what you’ll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.
Top 5 travel picks—Experience the city like a local with advice on can’t-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones.
Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.
3. Kevin Belton’s Cookin’ Louisiana
Kevin Belton’s fourth cookbook and television series focuses on the amazing food found throughout Louisiana.
The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state.
Kevin Belton’s Cookin’ Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin’s captivating stories and humor.
Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.
4. Cajun Delectables is a cookbook
In 200 pages, Cajun Delectables weaves a tasty gumbo of 100 wow-your-mouth, easy to prepare, scrumptious old Cajun recipes together with the colorful lifestyle, history and culture of the Cajun people.
· Learn from a Louisiana native son how the Cajuns got their name, their exile from their Canadian homeland, of their 200 year isolation in SW Louisiana where their delightfully unique mix of English-French evolved, their salty stories, their ability to laugh at themselves, and how they invented this incredible full-flavored food from the woods and waters that was their neighborhood market.
· Learn of Louisiana’s three separate cultural groups, their accents and lifestyles; all about New Orleans and how it is totally different from Cajun.
· Cajun Delectables is a delightful, aesthetic romp through colorful Southwest Louisiana and its unique dining experiences will change your life. Dive in “laissez le bon temps rouler,” the Cajun mantra. Let the good times roll.
· Discover the unique world of Cajun cooking secrets, the essential Holy Trinity of ingredients, how to make a roux – more than anyone ever imagined from a cookbook. You will be enchanted, enriched, a Cajun chef-to-be and totally hooked.
· Paperback, 214 pages, 8 ½ x 11.
5. Chef Paul Prudhomme’s Louisiana Kitchen Hardcover
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous.
The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America.
No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.
Chef Prudhomme’s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul’s Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant.
In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook.
But Paul Prudhomme started cooking in his mother’s kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.
So here, in explicit detail, are recipes for the great traditional dishes–gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun “Popcorn,” Crawfish Etouffee, Pecan Pie, and dozens more–each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.
Chef Paul Prudhomme’s Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions.
Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme–these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook.
The most famous of Paul Prudhomme’s original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
6. The Encyclopedia of Cajun & Creole Cuisine Hardcover
Chef Folse’s seventh cookbook is the authoritative collection on Louisiana’s culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes.
You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes.
Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans, and more.
Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens, and New Orleans restaurants. Chef Folse has hand-picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks, and desserts are represented.
From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.
7. Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou Hardcover
“Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.”
—Epicurious, The 10 Restaurant Cookbooks to Buy Now
“Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.”
—Publishers Weekly, starred review
For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club.
Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking.
Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained.
Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.
Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane.
Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo.
Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
8. The New Orleans Cookbook Paperback
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes.
The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
9. Family & Friends Cookbook
This cookbook is exactly what it is titled…a collection of recipes from Cajun Country and beyond. I’ve gathered old family favorites from good Louisiana cooks that have been passed down for generations.
Added more from friends and family in Texas, including a few from avid hunters of wild game as well as fish and seafood local to this area.
Since I have so many grandchildren, both old and young, and a couple of tiny great grands, I decided to throw in a kid-friendly section, as well. I’ve learned the hard way that the most difficult part of constructing a cookbook is getting family members to ‘get around’ to contributing recipes.
On the other hand, the hardest part about finishing a cookbook is to stop adding recipes, or even new sections. This one has something for lots of people, though not everyone.
Really good Cajun cooks will see it as nothing special at all, because good cooks where I’m from are the norm rather than the exception.
Regardless, I’m hoping my children, grands, and great grands will use it for years to come, and maybe even add some recipes of their own in a future edition. As much as I’ve enjoyed putting it together, I hope you enjoy using it!
10. Who’s Your Mama, Are You Catholic, and Can You Make A Roux
A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author s growing up in the Cajun country of south Louisiana.
Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.
Last update on 2022-05-18 / Affiliate links / Images from Amazon Product Advertising API