Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana Hardcover – October 15, 2016

I am so, so glad I purchased this book. If someone asked me to name the best cookbook out of all those I have reviewed and/or purchased this year, this would be the ONE. There is nothing I don't like about it, and everything to love about it. I don't say that often. But this book excites me and thrills me. Just typing that sentence right now makes me want to stop writing this review and pick the book back up and head to the kitchen.In my case, my "kitchen" is an outdoor setup, right outside the door of our motor coach that we now live in full time. And, yes, even though I've down-sized my cookbook collection along with my pots and pans, and have a smaller pantry and refrigerator, I could still manage many of these recipes today, with what I have on hand. And I will make room for this cookbook on my small bookshelf.Why'd I pick up this book? Because I've cooked Cajun and I've cooked Creole for decades. I noticed the combo of "Cajun and Creole" and realized that this author knows the difference--and anticipated that he would also know the similarities. But to call them both out on the cover meant something to me. Yes, they are different. But yes, they have evolved together.I've not been disappointed in my assumptions. To see both a paella recipe and a jambalaya recipe, both with authentic techniques, and just pages apart, gave me a thrill and I felt a camaraderie with this author. I've connected with so much that he's included here, that I feel I know him. Surely, we could sit down at a table and talk cooking for many, many hours. On most things we would find joy in agreement, and maybe we would have a lively discussion on whether its important to have a separate seasoning blend for the Cajun and the Creole dishes. We would be nodding our agreement on the value and technique for the hour-long process of building a formidable dark roux. (If you don't know how to make a proper roux, you will learn easily in the first pages of this book. You will also be able to make your own seasoning mix.)Some readers may see the ingredient lists as long, but if you already have a handle on any kind of Cajun or Creole cooking these ingredient lists won't intimidate you. Neither will the cooking techniques. If this is your first experience with "Acadiana", the way in which this author presents the area, the ingredients, the techniques and the recipes, you will soon take it all to heart and learn the flow of it. And what appeared to be somewhat involved will turn into easy-peasy in no time.If you are concerned about unusual or hard-to-find ingredients, I'll say that there won't be much that you cannot find. Some, but not many. For instance, I won't be making the alligator grillades or Snapping Turtle Sauce Piquante. But I can make the grillades with other meat, and I can use the Sauce Piquante for lots of other foods. And no way will I deal with gar fish, but I will build the courtboullion or soup with catfish. Sure, there are blue crab recipes, red fish on the half shell, pompano, and speckled trout, but I can think of subs for almost all of those. Now, if you really can't find a source for Gulf shrimp or farmed catfish, you may want to pass on this cookbook.This is not a cookbook to serve two, but most of the recipes can easily be halved or quartered. And the recipes are not necessarily calorie-conscious. If you are appalled by substantial quantities of cream and butter, some of these recipes may turn you off. I don't consider it irresponsibility on the part of the author, rather the important inclusion of special and spectacular recipes for important occasions. (Even if the important occasions are simple milestones or accomplishments in your daily life.) We all need to treat ourselves well, to live life to the fullest, and be fun-loving. You will see that in the Acadiana culture.My favorite chapter? Simmering Black Pots. I call out some of the recipes below. But I must say that the entire chapter is a gold mine of goodness. Now that the weather is getting cooler, this book will not see my cookbook shelf for the next five months for sure--because of that chapter.The recipes are diversified: You can see that by glancing at the Contents Page in the "Look Inside" feature.By reading through some of the recipes included in the "Look Inside", you will be able to ascertain that page layout is user-friendly, type style and size are easy on the eyes, ingredients are listed in the sequence they are needed in the recipe. Ingredients and quantities are detailed enough so as not to perplex the reader.Pictures are well done and mouth-watering. Except for one instance that I found, I think there is a picture of every dish. Plus there are additional pictures and stories that help define the area, the people and the culture of Acadiana. Very interesting stuff!Besides the recipes you can see in the "Look Inside" feature, you should read through the index. It is a decent one and provides great insight to the type of recipes and ingredients you will find in the book. In addition to that, I can't help but list some of the recipes that I'm excited about. (I've marked so many in the book that my effort is pretty much meaningless at this point!)Check these out, if you have the time and inclination to keep reading:--Stuffed Turkey Wing Gumbo: Simple to make, really, with a simple slit in the middle section of the wing. You do need to build a good broth for cooking the vegetable-stuffed wings, then create the gumbo with more of the same, plus a cup of dark roux, smoked sausage and ham.--Shrimp and White Bean Soup With Kale: All the usual Cajun ingredients plus dried large white beans and kale. It has a creamy look to it, but no cream is included--just the white bean broth and the white tint in bottled clam juice.--The Seafood Pastalaya is superb: A somewhat soupy, creamy concoction with shrimp, scallops and oysters, all the important veggies, mixed up with spaghetti.--Amazing: There is a recipe for Cajun Pho.--The Whole Catfish In Creole Red Gravy has a longish ingredient list, but it comes together quickly with already dressed catfish from the market.--Zucchini Pickles: Simple and you do not have to can them if you don't want to, just keep in the frig.--Spicy Creole Shrimp Dip: Made with horseradish and Creole mustard, this crunchy dip (crunchy from fresh chopped Trinity veggies) will make it to my Thanksgiving potluck.--Squeezebox Sweet Potatoes With Sugarcane Cream Sauce will also be on my Thanksgiving table.--Pecan-crusted fried oysters, yes!--Sweet Heat Seasoning mix is applied to carrots in this book, but I've already used it on pork butt hunks and a fillet of salmon on our smoker.--Turnip and Smoked Ham Hock Stew: I can't wait til I can get turnips at the farmers' market.--Cabbage Jambalaya: I made this the afternoon I received this book in the mail, with a few tweaks to replace the frozen rice dressing mix that I didn't have. This is a major keeper recipe.And there is much, much more that is fantastic. I can't say enough good things about this book!

I so love this book that I want to buy 5 for my friends! Beautiful pictures with a rich history. Fantastic recipes that anyone can make! This a perfectly written book!

This is absolutely the very best cookbook I've ever owned! The recipes are mouthwatering and inventive, and the book itself is quite large and full of beautiful photographs in addition to the recipes of authentic Cajun and Creole dishes. I cannot ever imagine getting such a wonderful cookbook like this for the price I paid. It is so well priced, in fact, that I will be purchasing several more as Christmas gifts. My description does not even do it justice - you just have to get it, and trust me you'll love it!

Great cookbook. It's a must when your family is from Louisiana.

Whilst the printed version of this book is beautifully presented, the e-book provided me with all the essential background and context for cajun cooking. I understand from those who know that it is authentic and it is also an entertaining read for those people who like to read about food even if you don't cook it. Illustraions in the print version are lovely. i ahve cooked my first gumbo and found it to be delicious!

This is my new favorite cookbook. Every recipe I try out of this cookbook is to die for! And I want to try all of them. I will warn you...the recipes are long, with a lot of steps and ingredients. That's part of this style of cooking. But these recipes are delicious. If you enjoy cooking you will love this cookbook.

This cookbook offers a taste of cajun southern cooking. Very easy to read with affordable ingredients. The purchase price is worth it’s value. I definitely recommend it to others looking to enhance their culinary skills! Bon Appetit!

This is one of my favorite Cajun recipe books. The pictures are gorgeous, and are essential for when we are picking what to make next. There are a few I haven’t heard of which is nice to see modern takes on classic Cajun dishes. This hardcover book is one of my go-to Cajun cookbooks and I would recommend it to anyone. Plenty of recipes to choose from and last a long time.

This book is more than just a cook book - it brings in welcome information about the culture and the regional diversity of the food of that region.Recommended.

Bought this book as I have taken on a fusion restaurant, good looking but the recipes are great, have used a few already and cant wait to do more.

Excellent book, authentic recipes.