La Bouche Creole

by Leon E. Soniat Jr.

"If you'd like to explore what has been called the best and most original of American regional cuisines, you'll enjoy using this book." --Santa Monica Evening Outlook A collector's item that will be used and enjoyed for years to come. The Baton Rouge Morning Advocate/State Times Whether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for "la bouche Creole" (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr. In La Bouche Creole, Soniat gives the recipes for the most popular Creole dishes-the ones most frequently found in restaurants-and also shares the secrets for the classic Creole dishes found on his family table. There are more than 200 recipes in La Bouche Creole, including: Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. From familiar New Orleans dishes to unique adaptations of traditional recipes, this cookbook is a truly comprehensive sampling of Creole cooking. Interspersed among the recipes is Soniat's colorful running monologue of Creole life in old New Orleans-steps being scrubbed with red brick dust, trips to the bustling French Market, and crabbing and shrimping excursions on the train "Smokey Mary" to Lake Pontchartrain. Soniat, who credited his mother and grandmother as his cooking teachers, wrote a weekly column for New Orleans' newspaper, The Times-Picayune/States-Item, and hosted a local radio cooking show.

Genres: Cookbooks, Cooking

255 pages, Hardcover

First published April 1, 1981

Reviews

[Barb Fay · Rating 4 out of 5]

When I told a neighbor that I had made a Creole seasoning for Creole Shrimp, he loaned me his copy of La Bouche Creole. What a delightful read by a man who grew up in a household with parents and grandparents. The recipes are among his fondest memories of food prepared by Mamere (grandmother) and Mamete (mother), and their trips to the French Market to select the best live chicken for roasting. Other 'secrets' are also passed down to the reader. Interspersed among the recipes are his memories of the herb garden, Mamere making bets, Monday wash day, and taking a train with his family to camp for week of crabbing and cooking. His definition of Creole cooking: elegant and economical.

[Edward M · Rating 5 out of 5]

This is much more than a cookbook. Leon Soniat, Jr shares many charming stories about his Mamere, Papere, and Mamete preparing and cooking classic New Orleans Creole dishes. I follow the Trout Amandine recipe routinely in my kitchen. This is a must read for anyone who loves New Orleans cuisine and tales about old New Orleans that "ain't dere no more".

[Andrew · Rating 5 out of 5]

This is a great go-to book for New Orleans food. Good stuff.

[Longbow · Rating 5 out of 5]

Incredible cook book. Lots of great stories to go with the recipes. This is my most prized book. A very special gift from one of my most special friends.

[Marsha Streng · Rating 5 out of 5]

Absolutely, the best creole cook book ever. Mine is old and tattered and stained and probably tastes wonderful!