The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy

by Ryan Boudreaux

Take a bite out of the Big Easy with this Cajun cookbook

Just like a big pot of gumbo, New Orleans is a melting pot of cultures and culinary inspirations, from early Creole cuisine and Cajun cooking to the more recent influences of German, Italian, and Vietnamese immigrants. The Best of New Orleans Cookbook captures the spirit of the city with evocative recipes and tales of beloved culinary traditions.

What sets this cookbook

50 iconic recipes—Learn to make some of the city’s signature dishes, like Hot Roast Beef Po’Boys, Black-eyed Pea Jambalaya, Beignets, and King Cake. Then wash your meal down with a classic NOLA cocktail, like a Sazerac or a Pimm’s Cup.Learn some lagniappes—A Southern Louisiana colloquialism, lagniappe means “a little something extra.” That’s exactly what you’ll get with every recipe, be it a quick Cajun cooking tip or the history behind a particular dish.Top 5 travel picks—Experience the city like a local with advice on can’t-miss hot spots for breakfast, raw oysters, and happy hour drinks, as well as landmarks and cultural touchstones.

Eat your way through Bourbon Street and beyond with The Best of New Orleans Cookbook.

Genres: Cookbooks, Food, Cooking, Nonfiction

184 pages, Kindle Edition

Published February 18, 2020

Reviews

[Alicia Bayer · Rating 3 out of 5]

If you're after classic New Orleans recipes written in a simple way, this will be the perfect cookbook. There are not very many photographs and there is no nutritional information, but it's well illustrated and comprehensive. End sections include resources like where to find regional ingredients and the best places to visit in New Orleans.

I enjoyed reading the text more than the actual recipes, almost none of which I can make for my gluten free, mostly plant-based family. I appreciated the talk of other cultures that have influenced the region's recipes like Vietnamese immigrants, but I know there are some wonderful vegan and vegetarian chefs in the region who have made some great contributions and there's just nothing at all in this book for folks who want healthier or vegetarian dishes.

The elephant in the room is that classic New Orleans food is delicious but there's a real need to go back to focusing on healthier ingredients that were once a mainstay of the region's cooking like greens, beans and vegetables. Nola.com recently reported that Louisiana has the highest rate of obesity of any state in the nation. Over 12% of the population has diabetes and Tulane University reported that according to the 2016–17 National Survey of Children’s Health, 19.1 percent of Louisiana children ages 10 to 17 were obese. It would be great to see the region's great chefs make an effort to include more recipes that are not just delicious but also healthy. Some of the main course recipes in this book are healthier, but the lack of nutritional information makes it harder for readers who want to seek out those recipes.

That said, if you're after famous New Orleans recipes, this will be a great resource.

Review copy provided by the publisher.

[Jen · Rating 4 out of 5]

A delightful cookbook that transported me to Cajun country in the midst of the dark days of winter! The photos are fun, as are the stories and history sprinkled throughout. But the real winner here is the array of recipes! There are so many recipes to choose from and I’m excited to try most of them! From the traditional beignet to the more adventurous crawfish, there’s something to please every palate. Thank you to the publisher for sending this free review copy my way in exchange for my honest review!

[Morris · Rating 4 out of 5]

I really enjoyed reading through the recipes and history in this cookbook of classics. The photos were gorgeous, but I wish there had been quite a few more. The recipes range from simple to complicated and will especially appeal to those beginning to explore cajun and creole cooking.

This unbiased review is based upon a complimentary copy provided by the publisher.

[jess ~has abandoned GR~ · Rating 5 out of 5]

It's fair to say that my very Midwestern self is not the best authority on NOLA cuisine -- but that's where Chef Ryan Boudreaux comes in. After a long career as a chef in Louisiana, he's got his own cookbook, and I'm inclined to trust his bonafides.

It covers many Cajun and Creole standards, so it's probably best suited for folks like myself who don't have a big Cajun family recipe book somewhere in their kitchen.

I intend on cooking my way through this. So far, I've made the Bread Pudding with Rum Sauce, which was great despite my use of fresh brioche instead of stale French bread. (I was too excited about dessert to sit around waiting on this bread to get hard.) I want to pour the rum sauce on everything.

arc received from the publisher
decafjess.com

[Jenny Houle · Rating 4 out of 5]

This cookbook is a lot of fun if you are looking for classic recipes from New Orleans (big, big shocker, I’m sure based on the title). Based on my standard guidelines when reviewing cookbooks, here it goes:
1) Variety: 5 out of 5 stars
The cookbook contains a variety of recipes, some for breakfasts through to sides through to main courses and desserts.
2) Ease to follow: 5 out of 5 stars
I’m basically one of those people who can follow steps well in the kitchen but inferred steps always make me crazy because I am just not confident enough. The added tips about things like “frying at home” and “Louisiana Hot Sauces” are awesome for someone like me.
3) Photos: 1 out of 5 stars
This is ALWAYS a personal preference thing, but for me being able to see what a final product should look like tends to help, so that this cookbook only had 4 recipe photos is sort of a big deal.
4) Nutritional breakdown: 0 out of 5 stars
As with photos, this is an entirely personal topic, but for me a cookbook without even a calories per serving needs to have that pointed out in advance. Don’t get me wrong... I know with the super rich foods in this cookbook, I am probably going to be much happier being able to feign stupidity, but it does make a difference in my scoring.
5) Extras: 8 out of 5 stars
At the end of almost every recipe there is a little added footnote. Some are tips and/or tricks, others are historical highlights related to the dish. Also, as mentioned in the “ease to follow” there are great extra tips that cover important things you need to know for a large number of the recipes. The final extra is great if you are planning a trip down to New Orleans anytime soon...there’s a locals guide to places to go and things to do when visiting “such as the five best bars and spots to enjoy raw oysters”.

[Kathleen Kelly · Rating 4 out of 5]

I have never had any kind of creole food. The Best of New Orleans Cookbook gave me an idea on what I may want to make. The recipes sound really well such as Panned Pork Tenderloin Medallions with Andouille Gravy, Bread Pudding with Rum Sauce, Pumpkin Pie, Pecan Pie and on and on.

This cookbook has such a variety of recipes, appetizers and main dishes that will transport you to Mardi Gras. There is, of course, a recipe on how to make beignets and a cup of cafe au lait to go along with it. I love it. Some recipes I am intimidated by but I will be giving them a try.

If you have been to New Orleans of Mardi Gras and want to try the recipes that you loved there, this is the book for you!

[Simone · Rating 4 out of 5]

Thank you, Callisto, for a complimentary copy of this book! Here is my honest review:

This book contains NOLA's finest recipes!! The recipes are easy to follow and the ingredients are easy to get. The only criticism I have is that the book doesn't have enough photos in it. I'm a visual person. I love seeing either step-by-step images or at least a photo of what the finished dish looks like. This book only had a few of those photos. I did enjoy the additional infos and will try some more recipes.

[Kirstyn (readwithkirstyn) · Rating 5 out of 5]

I have spent a long time looking for a cookbook with a good Beignets recipe in it and failing every time. Over the course of enjoying this book I came across several recipes that I tried and loved.

If you're looking for a good cookbook regarding New Orleans food this is it. The recipes are easy to understand and well written. I also adored the anecdotes and tips added in throughout to help make your life a little easier.

I definitely loved this cookbook and might even be gifting it to some friends this year!

**I voluntarily read and reviewed this book through Netgalley but my review and opinions are completely my own and independent of that**

[Oak · Rating 5 out of 5]

The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy by Ryan Boudreaux is an exciting cookbook full of fun recipes. I love Louisiana and Cajun cooking, and when I opened the book to the recipe for “pulled pork banh mi,” I knew I was in for a real treat. Each of the book's fifty recipes includes detailed cooking instructions. The recipes are classic ones; chicken sauce piquant, for example, is a traditional Cajun/Creole recipe. Some of my favorite recipes I learned about in the book were gumbo z’herbes, black-eyed pea jambalaya, and crawfish Monique. Eating this food might make you feel like you’re back in Cajun country!

I received this book for review.

[Stephanie · Rating 5 out of 5]

Full disclosure - I love food. I love buying it, cooking it, and of course, eating it. I even enjoy reading about it.
I love Cajun food. This cookbook had my mouth watering. I cannot wait to try the etouffee, gumbo, and bread pudding. I think I may even tackle a king cake and pralines. Mardi Gras is coming up soon so we will have an authentic Cajun feast.
I loved the author’s personal stories and the little tips sprinkled throughout.

[Vonda · Rating 5 out of 5]

One of the most beautiful cookbooks with authenic New Orleans cuisine. I love cooking and have cooked most of these recipes and they are spot on! The history of his family, New Orleans, the recipes and beautiful pictures is what makes this a must have for anyone's cookbook shelf. C'est bon!

[Annie · Rating 4 out of 5]

Originally published on my blog: Nonstop Reader.

The Best of New Orleans Cookbook is a new recipe collection from Ryan Boudreaux. Due out 3rd March 2020 from Callisto on their Rockridge Press imprint, it's 130 pages and will be available in paperback and ebook formats (ebook available now). It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers this book is currently included in the KU subscription library to borrow and read for free.

An introductory chapter gives a good introduction to the author's background and the philosophy of the food culture in and around New Orleans. The following chapters contain tutorials and recipes arranged roughly thematically: breakfast and lunch, cocktails and appetizers, rice dishes, main courses, and desserts. The book includes some conversion charts and resource links as well (but no ingredient index).

Ingredients for the individual recipes are listed in a bullet sidebar with American standard measures only. Info and tips about the ingredients or the recipes themselves are given below the preparation information. Prep time, yields, and cooking time are given in the header info. Nutritional information and special diet concerns/allergens (nuts, celery, wheat, etc) are not given.

These are yummy and (mostly) made from easily sourced ingredients.

I am very much a visual learner and one of my concerns with several cookbooks I've reviewed recently has been the lack of photography and serving suggestions. I know that photography can increase the cost of a published book significantly but it enhances the end result so much that in my case at least, it's a necessary part of any cookbook which I buy and use. This book is somewhere in the middle. There aren't many photos, but the ones which are included are clear and appealing.

Four stars. This is a good niche cookbook with a wide variety of goodies included.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes

[Sharon · Rating 4 out of 5]

I was given an opportunity via the publisher to read The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy. It was my choice to review this cookbook and my opinion is freely given.

Readers who are looking for classic dishes that remind them of the local cuisine of New Orleans will enjoy this cookbook. The set up of the cookbook is not what one might usually find, but it works well in this case. There is a good introduction, with information about the area in general and the unique cuisine that makes New Orleans special. Below are the sections and my favorite recipes for each.

Breakfast and Lunch: Beignets; Simple Poached Eggs; Muffaletta; Pulled Pork Banh Mi

Cocktails and Appetizers: The Hurricane (rum and fruit drink made popular in New Orleans); Sazerac (America's first cocktail); Cajun en Croute (seasoned sausage surrounded by puff pastry)

Rice: Chicken and Sausage Jambalaya; Shrimp Creole; Dirty Rice

Main Courses: Spicy Fried Chicken; Ribeye Steak Meuniere (brown butter sauce); Shrimp and Grits

Desserts: Bananas Foster; King Cake; Pralines

The final pages of the cookbook contain Top 5 lists for places to eat and experience in New Orleans, which can be helpful to those looking to visit the area. The Best of New Orleans Cookbook has a lot of personality, with colorful pages to attract the eye. Unfortunately, there are woefully few photographs of the finished dishes, as there are more of the area than the food itself. There is a lot of interesting information about the area and of the cuisine. With colored pages including great instructions like "How to fry at home" or interesting stories like "How the Po'boy got its name", this cookbook is not just a collection of recipes. The cookbook is exactly what the author set out to accomplish, as it transports readers to New Orleans through its classic recipes. Not one regional dish was missed and I got the feeling of the soul of New Orleans through the food. For these reasons, I would recommend The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy to other readers.

[Elysian Fields · Rating 4 out of 5]

This is a very delicious cookbook. I have never been to New Orleans but it is on my bucket list. I decided in the mean time to have some way of cooking the traditional foods to enjoy in my home. This book is filled with amazing recipes that my family and I loved. It doesn't have many photos (the only reason it is four stars and not five).

I have always wanted to make and try these recipes and I cannot tell you how easy and delicious they were. Some of them are for special occasions as the ingredients are a bit too expense here (in Oregon) so make often; but others will be made over and over again in this house.

So far our favorites have been: Kings Cake, Beignets, Hot Roast Beef Po' Boy, Chicken and Sausage Jambalaya, Cajun Fried Rice, Dirty Rice, Red Beans and Rice, Shrimp and Grits and Fried Catfish Fingers.

Each recipe is east to make, uses common ingredients is detailed in the history and amazing in taste. I had no issues finding 98% of the things I needed in my pantry already. I am beyond happy with this cookbook and recommend it to others. I will however be taking photos of my completed dishes as I make them to add to the book. I received an ARC via Callisto publishers and I am leaving my honest review.

[Christa · Rating 5 out of 5]

I was delighted by the selection of recipes in this cookbook. It has a few of my favorite dishes in it, and as I read the cookbook, I wanted to try so many of the recipes! So far, I've made the Muffuletta, the Chicken and Sausage Jambalaya, the Bananas Foster, and the Turtle Pecan Cookies. They were all delicious, and are recipes I'll definitely be using again.

I think my next one to try will be the Bourbon Pecan Pie. I have to say that the dessert section has the majority of the recipes that appeal to me. Part of that is because I'm not a seafood fan, and many of the other sections have recipes with shrimp, crawfish, oysters, or crab.

I like the Top 5 Lists that the author included in the back of the book. An example is "The Top 5 Places to Eat Breakfast or Brunch," There is also a very helpful list of online places where you can order products from New Orleans that are hard to find outside of Louisiana. As a former resident of the New Orleans area who often does have trouble finding ingredients for Cajun dishes, I appreciate this list that has places both new and familiar to me.

If you're interested in cooking some New Orleans dishes, don't hesitate to try the recipes in this cookbook.

[Virginia Campbell · Rating 5 out of 5]

From scrumptiously sweet (Oh, the beignets!) to savory and spicy (Jambalaya, Gumbo, Red Beans and Rice), the flavors of New Orleans are full of tastes, traditions, and temptations. "The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy", by Chef Ryan Boudreaux, offers fantastic food--where to find it and how to make it--and an "up close and personal look" at the culture and cuisine of this fabulous historic city. Here are some of the delicious recipes you'll find: "Beignets"; "Muffuletta"; "Garlic Cheese Grits"; "Barbecue Shrimp"; "Chicken and Sausage Jambalaya"; "Shrimp Creole"; "Red Beans and Rice"; "Seafood Boil"; "Bananas Foster"; "King Cake"; and "Pralines". Also included: "Out and About in New Orleans", "Top 5 New Orleans Bars", "Top 5 Places For Breakfast Or Brunch", "Top 5 New Orleans Experiences", and much more. As an added feature, you will enjoy reading the "tips, tricks, and historical highlights" that accompany many of the recipes.

Book Copy Gratis Callisto Publishers

[Alyssa Edwards · Rating 4 out of 5]

While I enjoy the flavors of Cajun food, I do not eat it often as I have dietary restrictions, but the foods I do enjoy I can make at home with this tasty New Orleans cookbook. I will admit I was more interested in reading the recipes at first than I was actually trying them. But I have come across a few that I just have to try. Like Sweet Potato Pie, why buy a store bought sweet potato pie when you can make one that tastes fresh at home. There are a total of 5 Chapters full of recipes.

Breakfast & Lunch
Cocktails & Appetizers
Rice
Main Courses
Desserts

This book is definitely a must if you love the taste of New Orleans

I received a free copy of this product from Callisto Publishers in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.

[Mary · Rating 4 out of 5]

For someone who has been cooking a long, long time, I was excited to read a cookbook featuring recipes I’ve never tried before. Items like Beignets I’ve heard of but never considered baking any myself. Gumbo and Jambalaya I’ve made a few times but look forward to trying the recipes here as they’re different from others I’ve read. Among those I’ve never heard of before, and there are many, I will definitely try. For example, Pain Perdu is a unique take on French Toast that my family hopes I make very soon! My only suggestion would be to add more photos. Can never have too many plus they’re a great guide for a cook who may be unsure how the final product should look.

I received an advanced reader copy from the publisher and NetGalley in exchange for my volunteer review.

[Brittney // brittysbooks · Rating 5 out of 5]

My mouth was watering just reading these recipes. Some recipes will take patience (like deep frying in your house) and some sound easy. I personally have plans to make the Roast Beef Po’Boy. As I was reading the recipe I was curious “what it’s a po’boy?” And the next page had history about the name and what it is. This isn’t the only recipe like that. They weave beautiful pictures of New Orleans throughout. I wish there were more photos of the food, even a collage page, because I like to pick out cookbooks with lots of photos.

[Susan Underbrink · Rating 4 out of 5]

A big thank you to NetGalley and Callisto Media/Rockridge Press for the ARC. I am voluntarily reviewing this book. Wow the cover hooked me! I love beignets. I am a terrible cook and readily admit it. Not that I won't try some of the recipes but I think the book is over my head. It reads well and sounds simple but a lot of the cooking terms are beyond me at the moment. Maybe I need more pictures? A lot of the recipes seem great. I currently live in a place with just the basics so will have to wait til I move back to the states for some of these. 4 stars yum

[Ashley · Rating 4 out of 5]

Now isn’t the best time to travel, but there’s always cookbooks – food can transport us anywhere, and The Best of New Orleans cookbook will help transport you from your living room work-from-home station to the Big Easy. From Beignet to Seafood Boil to Sazerac and Pimm’s cup and King Cake, this cookbook can bring New Orleans to you, pandemic or no pandemic. And, when the pandemic is over, there’s lists of places you can go in New Orleans to enjoy delicious foods.

[Cristina Thelemaque · Rating 5 out of 5]

Excellent book

This is a cookbook written with care and great detail and love for New Orleans cuisine. Unfamiliar spices or techniques are explained so well and in an organized way. What a teacher Ryan is! All the Creole dishes I've heard of I can now attempt to make. I am extremely grateful for his choice of dishes as well as his generous descriptions of eateries and places to visit.

[c m abbott · Rating 5 out of 5]

Louisiana favorites revealed

Highly recommended. Did you ever hear the names of New Orleans famous Cajun and Creole culinary dishes (ettuffe , jambalaya, etc.) and wonder what they are? Now you can see the recipes, here their back stories and cook them for your family. You'll find sources for ingredients as well as his suggestions for the best restaurants, bars, desserts and musical experiences on your next trip to the Big Easy.

[Rebecca Goss · Rating 5 out of 5]

I have been to New Orleans many times. I love the food and the culture. I can’t wait to try many of the recipes in this book. The recipes are not overly complicated and the ingredients are accessible. I’m sure I will revisit this book many times in search for inspiration! I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

[Carol Bisig · Rating 3 out of 5]

Okay cookbook, I have many Cajun Cookbooks from Louisiana, you can never have enough. It is a homey take of growing up in Louisiana, and what the author and his family grew up eating, and how it stays with you, the comfort of home through food.
I recommend! Thank you Netgalley!
carolintallahassee.com

[Jo · Rating 5 out of 5]

I love visiting Louisiana and eating all of the amazing dishes! This book has inspired me to try and prepare these delectable favorites in my own Mid-Atlantic home. Every New Orleans favorite can be found in this book as well as recommendations for local restaurants. I highly recommend!

Thank you, Callisto Media and NetGalley, for a digital ARC!

[Barbara Monaghan · Rating 5 out of 5]

This is a great cookbook covering the best of New Orleans cooking. The recipes are well written and traditional. The history of New Orleans food is very interesting. I love all of the anecdotes and tips. The tips throughout labeled "lagniappe" are very helpful. I'll use this book a lot.

[Ro · Rating 5 out of 5]

I was looking for a cookbook like this with some of my favorite Cajun new Orleans recipes. I love almost all the recipes in this cookbook. I never knew how easy it was to make the rum sauce for the bread pudding.

[Paula · Rating 5 out of 5]

Beautiful Cookbook with Great Recipes

Having lived in New Orleans in the 80’s and miss the food, I loved the recipes presented and look forward to making some of them. The book was so authentically presented and I loved the explanations and history of the dishes.

[Robin · Rating 5 out of 5]

Great book

Totally love this Creole cook book. Great full recipes right down to easy to understand instructions to making your own spices. I totally love this Ryan Boudreaux as a culinary writer. Get this book!!!!!