Ahhhhh . . . gumbo . The word itself conjures up warmth and contentment sitting before a steamy bowl of this deliciously rich Creole dish. This dandy little book is entirely dedicated to the process of preparing great gumbo. In addition to featuring 27 different gumbo recipes, this book provides guidance in preparing all the characteristic elements―roux, rice, and seasoning―that make up this unique Cajun dish. Novices will love the chapter titled "Step-by-Step to Great Gumbo" that ensures success right from the start. For anybody who thinks they can't make gumbo, The Little Gumbo Book will remedy that situation forevermore. It's a truly delightful gift in a little package for a little price.
Of all the magnificent cookbooks I saw in New Orleans, this was the only one I felt like hauling back. (Probably just because I didn't feel like carrying much that day.) Its virtue is its simplicity -- no exhaustive attempt to give a sweeping overview of the region's food. Instead, it focuses on one thing alone: gumbo. There are 27 gumbo recipes with some general guidelines and comments. Sixty-three pages. That's it.
I haven't actually tried any of the recipes yet, but they look fairly doable. Whether or not they'll taste anything like some of the great gumbos I sampled in Louisiana is another matter.
I've had this little book for years -- purchased it on a trip to New Orleans hoping I would be able to recreate the delicious gumbo I enjoyed on my visit. I won't take credit for making gumbo like the locals, but this book helped me learn to make something very close. Each part of what makes a gumbo a gumbo is explained and several methods to create each is provided. Additionally there are many stand alone recipes for many kinds of gumbo. It's a tiny volume that packs a big punch and if you've ever been curious about gumbo but haven't made a pot yourself, this is the place to begin.