I Read Books: The New Orleans Cookbook
This is a magnificent set of recipes gathered from New Orleans, covering aspects from the highest to the lowest, though even for the lowest the authors seek out the most exquisite version. Some of these do get a bit excessive, especially those dishes for many people; red beans and rice for 8, contains 2 lbs of beans and has 1 lb of ham and another 1lb of pickled pork (a New Orleans speciality brined pork). There is a good discussion of some of the techniques, in particular the roux, the mix of fat and flour that makes the base and thickens sauces, which is allowed to brown in New Orleans gumbos and jamabalayas (and other dishes).
Perhaps more of interest for research purposes than a practical recipe guide, though as ever I rarely use most recipes in any book. Some of the sauces are straightforward and useful to bring into a repertoire. Many of the recipes do not look easy to adapt, being part of a particular cuisine and the associated ingredients.
Read This: For some fun and exciting New Orleans cooking
Don’t Read This: If you want hints for a simple Thursday supper.
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