Louisiana Books

The absolute best book in its category! As a real Cajun (born and raised in South Louisiana), I can't tell you how many times I've gone into a restaurant in the East, West, or Midwest and ordered a "Cajun" gumbo dish and had to gasp in amazement at how "wrong" they got it, and how little it tasted like authentic Cajun gumbo. So, thank God for Floyd and Bea Weber! I know how to cook authentic Cajun gumbo and can vouch for this excellent Cajun Gumbo recipe book. This book contains a treasure trove of the absolute best authentic recipes from genuine local South Louisiana people (many of whom have now passed away), that were passed down over generations of Cajuns. This is REAL DEAL. So, if you REALLY want to cook the delicious Cajun gumbo that my mom and grandma used to make, this is THE book for you. Knowing what I know, I can definitely say that this book would be a steal at $50, but fortunately for us, the price is a lot lower (which means I can order multiple copies and pass them out to friends)!

Well, I was born in Taiwan and raised in Southeast Texas. So I was always very mindful of my surroundings. What I love most about my environment is the people first and food second. And that explains, sort of, my being a sushi chef in California today. One day years ago, after having quite a stomach full of sweet, delicious crawfish, etc. at The Cajun Cookery, next to IH-10 in Orange, TX, I discovered this lovely little Cajun cookbook called The Louisiana Gumbo Cookbook by Bea and Floyd Weber (Acadian House.) Very resourceful, and full of easy to understand, real... down home Cajun recipes. The restaurant was asking for a hefty price for the book, so no buy, but managed to write down the infos on the book on the menu and kept it until today. Finally decided to give it a search today, and BOY!.... was I surprised to see it onscreen @ Amazon.com Wonderful!

A must-buy for all Cajun history, food fans all over the world!

Lawrence Hsu

email me: sushiman007@msn.com

This book is a must for Louisiana Iris growers.
It provides excellent growing information and the graphics are both beautifully done and they provide help in identification of your plants.We also found that Amazon offered a great price value. Shipping was prompt, and the product arrived in excellent condition. Amazon is a great place to buy.

Now in a newly updated and expanded second edition, The Louisiana Iris: The Taming Of The Native American Wildflower covers every aspect of the history, botany, and development of these distinctive flowers, with particular emphasis on the newest hybrids, hybridizing techniques, and horticultural practices. Drawing upon their members' extensive and practical experience and expertise, the Society for Louisiana Irises provides the perfect introduction to these remarkable plants to the gardening public with a beautifully and profusely illustrated volume that is exhaustive and authoritative with information. The Louisiana Iris is an invaluable and much appreciated addition to any personal, professional, academic, or community library horticultural and gardening reference collection.

I stumbled over this book while on a short trip to Louisiana during the Christmas season a couple of years ago. I had been baking some cookies and as I flipped though the pages I came to a recipe (sesame seed cookies) that wasn't just close, it was exactly the same as the one I'd just baked. I turned to a few more recipes and found more and more of them them that seemed like the same as the ones I'd been using for years. I had to buy it. When I got it home and started reading it I noticed and even that not only the recipes but also the names or people in the stories were similar to some of those in my family. This was spooky. It was as if there was an entire group of people with exactly the same heritage, traditions, culture, recipes, etc.

If you are from the western New York area and you neglected to collect your grandmothers' recipes, fear not. This book is your answer.

The recipes work. You need to be careful with then as some of the yields are huge. There are a few errors but for the most part this book is a treasure trove of classic Sicilian-American recipes.

I purchased this book recently at a bookstore in Baton Rouge, LA. I am originally from New Orleans and relocated to TX after Katrina. I am of Italian descent and was saddened when I lost several family recipes in the floodwaters. Reading Nancy's book was like going into a time capsule for me. She gives a wonderful history of the Sicilians coming to Southern Louisiana, followed by several wonderful recipes that she has collected. It brings back some really great memories for me, especially the discussions of the St Joseph's altars. After the storm I found I have become quite reminiscent of the past, so buying Nancy's book was a no-brainer for me.

For those outside of the Southern Louisiana area, I recommend this book to you as well. There are some really good recipes in there!!!! It is definitely authentic Sicilian if that is what you are looking for.

Great cookbook! I am from Louisiana and highly recommend this cookbook if you are interested in cajun cooking. ...

EXCELLENT cajun/creole cookbook. Mr Chachere was a self-taught chef, picking up recipes from many restaurant owners in his area. The recipes are varied, covering a wide range of recipe types. NOTE : The recipe for his commercial spice mix is included in the ccokbook (later printings do not include the MSG included in the original recipe).
One minor distraction is the constant use of his own spice mix in all but the dessert recipes, but it works well in the dishes, so the salesmanship can be excused.

This is a most informative and intellegent book. The style is readable, adding to its interest.

A book by a man who has read a number of texts with a fine tooth comb, looking for examples of same-sex desire and sexually transgrssive characters.

Gary Richards makes To Kill a Mockingbird reveal itself as a classic text of Lesbian desire. No wonder it is the favorite novel of so many young women. "Although Lee's community sets up enduring heterosexual marriages as the norm, they are almost nonexistent and, with the one exception of Tom and Helen Robinson, never gratifying." He shows us that the way Atticus is not a married man is an example of a deliberate choice by the author to make him not a sexual creature. We had thought it to be a book about racial otherness, but in fact Richards suggests it is a book about sexual otherness, so that even so twisted a creature as Boo Radley can be sympathetically alluded to with his mockingbird symbolism.

Richards can't make William Goyen any more interesting than previous commentators. I think the truth is Goyen is pretty bad, but on the other hand Richards scores a touchdown when it comes to re-imagining Lillian Smith, the author of STRANGE FRUIT and ONE HOUR, two books that deserve a wider readership for, despite their creaky datedness, they possess that most inextinguishable thing, the touch of genius. Richard Wright and Carson McCullers also get the Gary Richards treatment as well. While we are now familiar with Carson McCullers as a woman fascinated and moved by same-sex desire, readers of Richard Wright might be startled by Richards' frank account of him as a writer and man working out an eager bisexuality, particularly in the late novel THE LONG DREAM and the early story "Big Boy Comes Home."

We recently moved to Central Louisiana, and had always wanted to experience the food typical to Louisiana. Mme. Coco's book is not only full of succulent recipes, but also makes a good read on being raised in Louisiana as a Cajun. The book also has easy to understand recipes, shopping lists, and serves as a great guide book for those who entertain or hold parties at their homes.

A gumbo of freshly caught crabs, oysters, and shrimps ... a jamablaya from the Cajun country ... the peppery red beans that Louis Armstrong so loved ... Antoine's famous pompano baked in a paper crescent ... hot puffy rice cakes once hawked on the streets of the Vieux Carre - these are some of the mouth-watering delights that bring travelers flocking to Cajun Country and New Orleans. Combining the culinary traditions of France, Spain, Africa with the Indian gift of New World ingredients, Cajun (Creole) cooking blends and balances these strains to produce its own unique and exciting style.

And to cook its authentic dishes you have to be in on the secrets. These secrets are revealed - lavishly and clearly - in Arlene Coco's new cookbook, Making It Easy: Cajun Cooking.

Now you can master the subtle flavors of Cajun cooking. The deliciously light and crusty New Orleans French bread ... a French Quarter breakfast of eggs Sardou, freshly fried beignets, hot cafe au lait, and bananas flambe ... a fabulous main course as served in Louisiana's finest homes, a traditional Acadian pot dinner that provides a festive party dish in which every bit of chicken or meat goes a long way ... and much, much more. Every recipe is written clearly step-by-step along with a shopping list. In some cases substitutes for hard-to-find local ingredients are provided, although perfectionists will be delighted with the excellent list of mail-order sources for fresh crayfish, indigenous spices, and more.

But this is more than a collection of superb recipes. The source and lore of various dishes are described in charming commentaries. Loving it, wanting to share and preserve its specialness, Arlene Coco has created a book that brings the true flavors of New Orleans and Southwest Louisana and the joys of Cajun cooking, to cooks everywhere!

Very colorful and well done pictionary type book. My party guests seemed to all spend some time brushing up on their mardis gras knowledge.

This book beautifully describes the Mardi Gras tradition of Louisiana and defines things related to it. Did you know that a scepter is held by a ruler as a sign of authority? Now I do too.

Schindler, himself a treasure-trove of history and lore of New Orleans' "golden age", shares through lucid and eloquent essays and stunning color plates the story of the evolution of the Carnival street pageant, from its beginnings in pre-Civil War affluence to the great depression of the 1930s. He weaves a tapestry of social, political and economic events through the warp of the lives of the great artists and artistic movements that shaped the unique street parades of the New Orleans Carnival. From the sadly anonymous creator of the 1858 Comus pageant memorialized in the London Illustrated News through the accomplishments of prolific Virginia Wilkinson Wilde and the remarkable Plauche family in the last century, Schindler offers a rich chronicle of the men and women who created a unique art form that provided mass public entertainment long before the invention of the motion picture projector and cathode ray tube. Those of us who have enjoyed his prior publications, Mardi Gras and Invitations of the Golden Age will delight in this latest addition to the multi-layered history of New Orleans' pre-Lenten celebration. Readers new to Schindler's magic will eagerly await his next opus.

Mardi Gras Treasures charts the specialty parade floats of Carnival in New Orleans from 1870-1930, examining classic and artistic themes and recreating original float designs in watercolor and lithographs. The author, Henri Schindler, has himself designed Mardi Gras parades and balls for some time: his striking full-color illustrations will appeal to a wide audience, from float designers to artists with a special interest in New Orleans works and history.

Whether your interest is socio-cultural, historical or purely aesthetic, you will treasure Henri Schindler's latest passport to the "Golden Age" of the New Orleans Carnival celebration. Schindler, who is himself a treasure-trove of information on this subject, has put together a most interesting documentary providing an in-depth discussion of the historical roots of the pre-Lenten festival against a background of the artists, illustrators and patrons who gave the "Golden Age" its particular look and ambience. The quality of the color reproductions of the invitations that make up a major part of the book is most impressive. The color and clarity of these (mostly) art nouveau works comes across on each page, leaving the reader with the feeling that he or she has truly been a part of this romantic era.

Over two hundred invitations, dance cards and admit cards are assembled here in a coverage of the art work associated with the Mardi Gras which began in the 1870s and was marked by pageants and private balls. While Mardi Gras Treasures is a specialty collection of interest to those researching New Orleans collectibles and Mardi Gras collectibles in particular, many a reader will delight in these full-page illustrations.

I love this cookbook. All of the recipes tasted great, and the photography was beautiful.

This is one of the most beautiful cookbooks I have ever seen. Being from the region, I feel that sometimes people do not get an accurate picture of who and what we are. This book tells it beautifully. Not only with wonderful regional recipes, but with beautiful photography and interesting and insightful information.

This would be a wonderful gift for someone not from here who would like to get an idea about the area and the culture of Southwest Louisiana.