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Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker
Notes about this book
Notes about Recipes in this book
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Better than better cheddar
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Cheri on October 23, 2011
Ok, this has good flavor, but looks WEIRD. Lots of comments about it being a good "creepy" looking "halloween" dish -which would be ok, IF it was Halloween... Served for Oktoberfest, with dark nutty crackers (Mary's Gone Crackers) - which it needs to hold up. Good with beer. I made the "mayo" - which turned out very thin in the food processor, added the green onions, and grated cheese into processor, then mixed with a spoon. Next time, I would re-insert the regular blade and process whole mixture for a more cheese like spread. Mustards and white cheeses combo give a bit of an off putting color. Maybe adding a little cream cheese would also help to make more spreadable.
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Spring potato salad
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TrishaCP on August 11, 2012
I don't like mayonnaise-based potato salads that much, which is why this appealed. The potatoes were dressed with an olive oil/garlic/Creole mustard vinaigrette, and then lightened further by a combination of herbs. I used chives, thyme and chervil, and this combination was great. The recipe also suggests using basil, which I think would work really well with the flavors of the vinaigrette.
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Chicken baked royally
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TrishaCP on February 04, 2013
This was fine-I really enjoyed the mushrooms in this but not so much the artichoke. However, if you have Essential Pepin, I would choose the Chicken in Tarragon sauce recipe instead- it has a very similar flavor profile but a superior taste.
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Reviews about this book
- ISBN 10 0811865770
- ISBN 13 9780811865777
- Published Jan 22 2009
- Format Paperback
- Language English
- Countries United States
- Publisher Chronicle
Publishers Text
After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy.Other cookbooks by this author
- Cajun Cooking for Beginners
- Chips, Dips, & Salsas
- Chips, Dips, & Salsas
- Emeril's Creole Christmas
- Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
- Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
- Eula Mae's Cajun Kitchen: Cooking Through The Seasons On Avery Island
- Eula Mae's Cajun Kitchen: Cooking Through The Seasons On Avery Island
- Every Day's a Party: Louisiana Recipes for Celebrating with Family and Friends
- Gifts from the Southwest Kitchen
- Heartfelt Cuisine (First)
- Louisiana Real & Rustic
- Louisiana Real & Rustic
- No Baloney on My Boat!: Recipes to Be Enjoyed in the Great Outdoors
- Pecans from Soup to Nuts
- Stir the Pot: The History of Cajun Cuisine
- Stir the Pot: The Real History of Cajun Cuisine
- True Blood Cookbook
- Who's Your Mama, Are You Catholic and Can You Make a Roux: A Family Album Cookbook
- Who's Your Mama, Are You Catholic and Can You Make a Roux: The Sequel : A Cajun Family Cookbook
- Who's Your Mama, Are You Catholic, and Can You Make a Roux?: A Cajun/Creole Family Album Cookbook
- Who's Your Mama, Are You Catholic, and Can You Make a Roux? Book 2: A Cajun/Creole Family Album Cookbook
