The Best of New Orleans

by Brooke Dojny

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.

In The Best of New Orleans, food expert Brooke Dojny...

• Format: Hardcover
• Language: English
• ISBN: 0002554771
• ISBN13: 9780002554770
• Release Date: June 1994
• Publisher: William Morrow & Company
• Length: 96 Pages
• Weight: 0.70 lbs.
• Dimensions: 0.5" x 6.8" x 7.0"

Customer Reviews

Laissez les bons temps rouler! (Let the good times roll!)

My wife presented me with this cookbook as a Christmas gift a couple of years back and I initially sighed to myself, thinking that here was yet another of those flashy, little culinary marketing devices with no real cooking foundation. My pre-judgement could not have been more wrong! I'll keep it brief but this diminutive 1994 volume features every essential Cajun/Creole recipe that you could ever wish for and they're all first-class renditions. You'll find top entries for all the well-known dishes (jambalaya, gumbo, etc.) but you'll additionally encounter some superb and lesser heard-of entries such as "Cajun Popcorn" and "Crab-Stuffed Mirliton". Here's the table of contents: 1. First courses 2. Breads and sandwiches 3. Egg dishes 4. Main courses 5. Vegetables and side dishes 6. Desserts and drinks 7. Glossary 8. Conversion tables 9. Index I was thrilled to also discover that Paul Prudhomme had some heavy influence in this cookbook. Paul is "The King" in the realm of Cajun/Creole cooking as far as I'm concerned and some of his K-Paul Restaurant recipes are featured. This cookbook is 96 pages in length and the dimensions are 6 7/8" x 7". The work is heavily illustrated with beautiful color photographs (by Steven Mark Needham) of the various dishes. This is an especially important feature to the cook with these sorts of intricate ethnic recipes. The fonts, while not huge, are big enough to read easily; the book lies nicely flat when opened; and the paper is a good, heavy, slick stock which will somewhat repel spills and stains and can thus be wiped clean which such accidents occur. "The Best of New Orleans" is one of a series: all titles begin with "The Best of..." and they include California, China, France, India, Italy, the Mediterranean, Mexico, Spain, and Thailand. If you're into the exciting and flavorful fusion dishes of Cajun/Creole food this one is a must. The author, Brooke Dojny, has created a treasure with this entry. My highest recommendation.

The best receipes in a best little book.

Having eaten several selections from the Best of New Orleans Cookbook, I knew the receipes were wonderful. Friends had shared the book back and forth for months. I prepared some of the dishes myself and was elated at how simple the food was to prepare and still how delicious it tasted. I have sense ordered The Best of Italy and The Best of France. I know they will be equally as rewarding These books are definitely among my favorites. Hands Down!

The Best of New Orleans

For a native of Louisiana, long time expatriated, this brings back many memories of fantastic tastes, scrumptious flavors, a savor no one should be denied. Excellent recipes! Merci bouquet, lm

Everything you could want!

I really like this book...I visit New Orleans a few times a year and one day got the urge to cook New Orleans style. I saw this book and thought I'd give it a try. I really like it! It has most of the recipes you would want to cook from New Orleans. It's a good basic New Orleans Cookbook! Now, I just need to throw a Mardi Gras Party!!