I really loved this cookbook! It's full of tasty recipes from Cajun to creole. It truly allows you to bring the taste of Louisiana straight to your dinner table.

I love that these recipes pack a punch of flavor but are easy to follow. Impress your next dinner guest by whipping up some tasty chowder or an indulgent bowl of gumbo. This is a perfect example of food that feels the tummy and soothes the soul.

As always, thank you to the publisher and netgalley for providing me a copy in exchange for an honest review

I liked that the book is very readable and photos enjoyable to look at. The recipes look easy and healthy and I look forward to making a lot of them.

Fresh from Louisana features both sweet and savory dishes. It was a fun read and I enjoyed all the beautiful images.
Thank you Netgalley for a chance to review Fresh from Lousiana.

As I'm European, I wasn't very familiar with the Cajun and Creole kitchen before this cookbook. But boy am I happy to have found it! Cookbooks in general aren't really my thing but this one is gonna live in my kitchen! The recipes are delicious, it's more than just the recipes. The photos are absolutely stunning and the writing is amazing! Highly recommend it!

Thank you NetGalley and the author for an eARC of this book, in exchange of a honest review.

I want to thank Netgalley and the author for gifting me the ebook. I loved reading through this and have found many recipes that I want to try! I grew up in the south and we had neighbors who were from Louisiana and their cooking was amazing. This book I will be reading over and over again.

Fresh from Louisiana was a really fun cookbook with mouthwatering photos. It was divided into seasons and there were several recipes I'd love to try.

I have not had much cajun cooking, but the cajun cooking I have had has been amazing. Fresh from Louisiana was full of amazing recipes for all cooks to enjoy and try.

As someone who has no experience with cajun cooking I appreciated the clear instructions and tips. I am still a little intimidated by this type of cooking, but not like I was before. There are a lot of meat recipes. There are all types of meat from common to not very common. I love unique recipes like that because it allows you to learn some new skills and grow your palate.

The photos in this were spectacular and made my mouth water.

I received an eARC from Quarto Publishing and Harvard Common Press through NetGalley. All opinions are 100% my own.

This was a good collection of recipes with easy instructions and great photography that makes you want to make and eat the food. It was interesting finding out about the kind of food from that place in the world.

This one got archived before I had a chance to look at it. I love Cajun food though so Im sure it was great.

This is a great cookbook. The recipes are easy to follow and the food pictures are mouthwatering to say the least,

Amazing!! This book has it all! Mouth watering Louisiana recipes and some of the most amazing pictures of the finished dish! I absolutely LOVED this book! Quality recipes and the pictures of the dishes (one for every recipe) is out of this world! I give 5 stars!

Having lived in Louisiana, I was anxious to review this second book by George Graham. It is filled to the brim with authentic Louisiana recipes. I only wish I were closer to the fresh seafood now so I could try more of them. Sure, there's gumbo and jambalaya, but there are so many more imaginative variations on traditional Louisiana dishes, such as Boudin Quiche, Fried Eggplant with Crawfish Etouffee, or Praline Cream Float with Spiced Rum. Recipes are organized by seasonality of the produce and seafood. There are lots of appetizing photos that make me want to buy a one-way ticket to Louisiana! Love, love, love this book!

The sheer number and variety of recipes in this book is staggering - all with a quintessential Louisiana flavour.

The steps were clear and easy to follow, and I loved being able to experiment with so many new flavours and textures. Lobster in particular was a great discovery in my kitchen.

Would 100% recommend this to anyone wanting to explore the flavours of Louisiana from novice cooks to seasoned professionals.

i was curious about Cajun cuisine and this book helped me to learn something about it.
Beautiful illustrations, interesting recipes I will surely try.
It's strongly recommended.
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine

I've been to Louisiana once and the food was amazing, so couldn't resist this cookbook. It's laid out in seasons, following popular dishes for Spring, Summer, Fall and Winter.

I couldn't help noticing how many recipes involved crawfish (crawdads to the uninitiated). These aren't easily available where I am and I'm not a big fan of seafood, but the recipes were creative and looked appetising. You even get instructions on how to eat basic boiled crawfish. There are also a lot of recipes with crab or shrimp, which isn't surprising from a gulf state, and also catfish. You do get some with a kind of ham called Tasso or slightly unusual things like rabbit or quail and other more familiar meats like pork chops and chicken.

History of food is included with each section and it's easy to get the feeling of the unique culture of Louisiana. The vegetable recipes, though they say locally grown, are mostly with vegetables available anywhere. Boudin is one of the new discoveries I made with this book, basically shredded pork and pork liver with seasonings. Be prepared to learn a few new terms, many of them named in the sort of French patois of Cajun country.

Each section finishes with a dessert or two and a drink. Apricot Pistachio Cobbler anyone? I may have to find a way to source Praline Cream Soda to make the Praline Cream Float With Rum recipe.

You also get a recipe for Cajun seasoning, which is a wonderful and unique flavour. Baked Eggs in Tasso Cream uses this and is one of the most appealing recipes for me, though Chicken Thighs with Creole Jasmine Rice is a contender.

Being a huge fan of New Orleans and Cajun culture, I was really looking forward to “Fresh from Louisiana: The Soul of Cajun and Creole Home Cooking” by George Graham.

And I wasn’t disappointed, Mr. Graham provided a wide variety of recipes from all over Louisiana. The recipes are grouped by season, as Mr. Graham takes us from spring all the way through winter, using whatever is fresh and local. A lot of the recipes definitely have more of a country or small-town flavor to them, with just a bit of Cajun spice thrown in for some Louisiana flare. The recipes also focus on seafood, since (obviously) that is what’s local down south; some of the recipes are definitely down-home cooking, using pig’s feet, quail, pork backbones, etc. And each season ends with dessert/drink recipes as a cap to your cooking.

Be prepared to have your impressions of Cajun food expanded and challenged.

I requested and received a free advanced electronic copy from Quarto Publishing Group – Harvard Common Press via NetGalley. Thank you!

This cookbook is beautifully presented and lavishly illustrated with mouth-watering photographs of the completed dishes. I love how this cookbook is organized by the season, with its author emphasizing and encouraging the incorporation of seasonally available food items into the menu planning and meal preparation. If some of the ingredients are hard to find locally, there is a source list in the back of the book. A well-organized index makes any recipe easy to locate.

Part of my review of any cookbook includes making some of the dishes. I generally try a version of a dish I already enjoy, and a new-to-me dish. Plus, I always make dessert. This book’s vegetable soup is delicious, and its version of corn and crab bisque is fresh and tasty. For dessert, the trifle is as easy to make as it is delicious.

With its delicious recipes and excellent directions for food preparation, Fresh from Louisiana will be a welcome addition to your cookbook collection.

This seems to be a really great, easy to follow cookbook. The book was divided by seasons which I loved. The recipes sounded tasty and the pictures were lovely. The only downside to the book was the lack of substitutions for all the specialty ingredients from Louisiana, There are a lot of very specific ingredients that many people may have a hard time finding.

Oh this cookbook is NAUGHTY!!! I HAVE BOOKMARKED SO MUCH!! I know my family is going to LOVE these recipes. At first i was apprehensive because of all the crawfish but then as I went further on I enjoyed the sections of Fall and Winter in the cookbook. Kudos to the other for breaking up the book into seasons!!!!!!! It's helpful when heading to the grocery store so I know what I CAN ACTUALLY FIND IN SEASON!

This one us going to be a Xmas present for my dad! He loves anything Cajun of Creole!
Thank you to NetGalley and publishers for this free digital ARC in exchange for my honest review.

I hope you like seafood because there's a lot of seafood recipes in this book. The photos look so good! I live in NC but I'm planning on visiting Louisiana soon so I enjoyed reading this book and getting to know some of their recipes and dishes. The recipes are divided by seasons (spring, summer, fall and winter) and they all have photos! I received a free digital copy of this book from NetGalley in exchange for my honest review