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 NetGalley in exchange for my volunteer review.

New Orleans is not only the most famous city in Louisiana, it is considered one of the best places in the US for mouthwatering food. Anyone familiar with this city knows just where to go for iconic dishes (i.e., Muffuletta at Central Grocery on Decatur Street, Beignets at Café Du Monde also on Decatur Street) and Ryan Boudreaux, a native Louisianan, who has released The Best of New Orleans Cookbook: 50 Classic Cajun and Creole Recipes from the Big Easy takes his readers through the city on a food tour, including recipes, vignettes, and history of the city. Most of the famous dishes such as Red Beans and Rice, Dirty Rice, Crawfish Étouffée, Barbecue Shrimp, Po’Boys, Jambalaya and Gumbo are included in this book, as well as the obligatory King Cake served on Mardi Gras. Anyone who likes to prepare Cajun meals will appreciate the recipes in this cookbook.

The recipes are written in an easy-to-understand style, and most are fairly easy and suitable for beginning cooks as well as experienced cooks. There are several articles regarding New Orleans traditions and Cajun food basics; there are also suggestions on places to go in New Orleans.

The only negative to this cookbook is that there are only a few photographs, and they are mostly of places in the French Quarter. The recipes are very tempting, but not photographed, so readers and cooks will have difficulty imagining what these delicious dishes are supposed to look like. Although this is unfortunate, this is still a good cookbook and has recipes most people will want to make. It will make a good addition to a varied cookbook collection.


Special thanks to NetGalley for supplying a review copy of this book.

I want to make every single recipe in this cookbook. Ok, almost every recipe. This has mouth-watering recipes that make me want to run to the store with my list of ingredients so I can get started.

Beignets, Gumbo, Catfish Strips, Bread Pudding with Rum Sauce... those are the firs t four to try.

Shrimp Remoulade, Drunken Shrimp, a Shrimp boil, Red Beans and Rice, and Bananas Foster I want to try after that. But seriously, every recipe looks great (ok, full disclosure...I’m not eating grits. I can’t stand them).

The only thing this book needs is more photos. I know it’s more expensive, but every recipe needs a photo, even if it’s listed as “see photo online.”

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.

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.

This is a great cookbook, and not just because I love New Orleans cooking. The recipes are easy to follow and the illustrations really make the book. I would definitely buy this cookbook.

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”.

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.

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.

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!

Chere you have outdone yourself! As a native I admit I am critical of recipes, the notes and stories contained within any book featuring New Orleans. Chef Boudreaux has done us proud. The stories are true to form, he has incorporated well known dishes such as red beans and rice, jambalaya, and King Cake as well as little known dishes and desserts such as calas, turtle cookies originally made by a home favorite McKenzie's bakery. He includes lagnaippe (extra) tidbits and secrets as well as measurement tables in both metric and US and shares his favorite to do and places to visit in and around New Orleans. A worthy read. Happy Cooking!

This cookbook was so fun to read! I love the Lagniappe after each recipe filled with history and tips. The recipes are comprehensive and easy to follow. Beautiful photos made me hungry and eager to try the recipes!

Thanks to Callisto Media/Rockridge Press and Netgalley for the advanced look at this NOLA cookbook. And thanks most to Chef Boudreaux. The recipes look great, and the overall book takes me back to a visit to New Orleans and makes me think about a return trip. There were enough promising recipes that I went and pre-ordered the hard copy for my kitchen.