Class Act: Simple, Authentic Recipes From the New Orleans School of Cookery

by John DeMers

If cooking Cajun or Creole food was easy, everyone would do it. That’s why we created The New Orleans School of Cooking Class Act Cookbook — to make it easier than ever to make favorite Southern dishes like gumbo, grits and grillades, red beans and rice, and more! With 90 easy-to-follow recipes, including appetizers, soups, brunch, seafood, poultry, side dishes, dessert and cocktail recipes created by our chefs and staff, you’ll enjoy learning how to create an incredible variety of famous Louisiana meals. Treat your family and friends to the likes of shrimp remoulade, fried crawfish, assorted gumbos, turtle soup and muffalettas. They’ll thank you for it. In addition to getting a copy for yourself, this spiral-bound book of deliciousness makes a wonderful thank you gift, host/hostess present or stocking stuffer!

Genres: Cookbooks

128 pages, Spiral-bound

First published January 1, 2000

About the author

John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.

Series:
* Brett Baldwin Mystery

Reviews

[Julie H. Ernstein · Rating 4 out of 5]

I picked this up from the New Orleans School of Cookery on a recent trip to NOLA. Sadly, I didn't have time in my schedule to take a class, but was thrilled to wander through the store watching those happy folks who had planned ahead and were lining up for the next class.

Class Act: Simple, Authentic Recipes from the New Orleans School of Cookery has a fun mixture of precisely the sorts of Cajun and Creole cookery one would expect (e.g., shrimp remoulade, fried crawfish, assorted gumbos, turtle soup, muffaletta, grillades and grits, red beans and rice, etc.) along with a number of delightful surprises that I'm keen to make, including: pecan cheese crackers, shrimp and artichoke soup, eggs sardou, crabmeat-artichoke casserole, and Cajun eggplant dressing. The recipes for tried-and-true items such as bourbon balls, pralines, bread pudding with whiskey sauce also look plenty inviting.

This modest spiral-bound book would be a great host/hostess gift, a thank-you gift, or stocking stuffer. As for me, I've got some eggplant dressing to conquer!

[Arrel · Rating 4 out of 5]

Nice small spiral-bound cookbook with many of the favorites featured during their cooking classes - traditional dishes like gumbo, jambalaya, maque choux, etouffes, beignets, bread pudding, pralines, and more. I heartily recommend the NO School of Cooking classes to any Crescent City visitors - you will have a great time and enjoy an excellent fresh-cooked meal in the process. A very nice souvenir of our most enjoyable NOLA morning.