River Road Recipes: The Textbook of Louisiana Cuisine 
asked by teacher on November 6, 2006 3:16 PM
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like "how to make a roux". This is the "Textbook of Louisiana cooking".
Reviews
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Junior League cookbooks are an interesting phenomenon in that they document regional cooking in a really grass roots way.
This is one of the classics of Louisiana cooking. Every one has it and uses it down here. I remember it as a chilld learning to cook in New Orleans. I just bought a new clean one to replace the one that drowned.
Some of these recipes are really dated, very fifties, but interesting to read. Many are authentic 19th century Creole cooking, making this a great historical document for you REALLY hardcore foodies. And there's plenty of old fashioned healthy slow food that stands the test of time. Pair it with Charleston Reciepts and you have a food anthropology seminar... (another Junior League book from the Carolinas)
Notice I say Creole? "Cajun" was something completely different, different culture, different parts of the state. It's now a marketing term that has no respect for the
differences in styles, unfortunately- but this book predates that.
The River Road is about big cities and plantations; this is the French/ African/ native foods fusion that defines Creole. And a lot of very odd cocktails and punch ideas.
A great read and a great working book.
This is one of the classics of Louisiana cooking. Every one has it and uses it down here. I remember it as a chilld learning to cook in New Orleans. I just bought a new clean one to replace the one that drowned.
Some of these recipes are really dated, very fifties, but interesting to read. Many are authentic 19th century Creole cooking, making this a great historical document for you REALLY hardcore foodies. And there's plenty of old fashioned healthy slow food that stands the test of time. Pair it with Charleston Reciepts and you have a food anthropology seminar... (another Junior League book from the Carolinas)
Notice I say Creole? "Cajun" was something completely different, different culture, different parts of the state. It's now a marketing term that has no respect for the
differences in styles, unfortunately- but this book predates that.
The River Road is about big cities and plantations; this is the French/ African/ native foods fusion that defines Creole. And a lot of very odd cocktails and punch ideas.
A great read and a great working book.
reviewed by shirley49 on November 28, 2006 10:45 AM
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There really isn't much to say about this cookbook that others have not already said.
In a word, it's FANTASTIC.
Do yourself a favor and pick one up, you won't regret it
In a word, it's FANTASTIC.
Do yourself a favor and pick one up, you won't regret it
reviewed by vicky123 on November 29, 2006 3:22 AM
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My Grandmother was born speaking French in Avoyelles Parish over 100 years ago. She taught me how to cook. This book corresponds with her methods, recipes, and flavors remarkably!
reviewed by ladyrunner on November 29, 2006 4:56 PM
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I bought this cookbook years ago while visiting Baton Rouge, and it is one of my favorites. The recipes are simple, uncomplicated and just plain good! You can't go wrong with this cookbook if you are looking for real cajun cuisine and I highly recommend it.
reviewed by mountaindew on November 29, 2006 5:03 PM
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This book is a replacement copy for my grandmother's original edition that disappeared. Our family has used this book since the 1950's and many of the recipies are family favorites. I highly recommend this book to anyone who loves good Louisiana cooking or just wants to learn about it!
reviewed by reviewer on November 29, 2006 7:24 PM