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, by John Besh

Ebook Free , by John Besh

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Product details

File Size: 196520 KB

Print Length: 224 pages

Publisher: Andrews McMeel Publishing (September 29, 2015)

Publication Date: September 29, 2015

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00UGOK9FQ

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Amazon Best Sellers Rank:

#198,614 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I have always been intrigued by creole cooking and this book really fill that need. A lovely book which has lots of photographs, tidbits of information, as well as been wonderfully written and with easy to follow cooking recipes.The book is divided into chapters covering starters, soups/bisques, stews, gumbo, veggies, shrimp/crawfish, rice/bean/corn, jamabalaya, fish, meat and sweets.But this is more than a cookbook, it is a story of life and love of cooking and the people, places and events that make it a special book

Best cookbook I've used in a long time! (I collect them). I love NOLA Creole cooking, always have. The reason I bought John's book was for some of the basic Louisiana recipes: red beans and rice, etouffee, corn bread, oven-baked grits. I started with the stone ground grits recipe and it is excellent! I added chicken broth (50-50 with water) and a little hot sauce before serving to liven it up, but the taste is quite excellent...grits were light, creamy and delicious. I love grits. And in case anyone might wonder, I served the grits surrounded with clams, shrimp and fish strained from a tomatoe-based clam broth...oh my was it divine. I added fresh-grated (aged) parmesan cheese, a dusting of parsley and a glass of white wine and Dear Hubs is a happy camper. Now am off to buy more clams <3

For years I have devoured (no pun intended) every cook book that Emeril Lagasse ever wrote. He was my go to person for N'Awlins food, but now ... well all I can say is move over Emeril cause John Besh is moving in! This is one of the best and easiest to use cook books I have ever read or cooked from. The man not only writes "southern" that resonates for this Florida Lady he also cooks pretty much the same way I do at home. He had me hooked from the moment I read this, "The holy trinity of New Orleans cooking is onion, celery, bell pepper. But it can be overplayed. We always have onions and celery in the house, but we don't worry if there's no bell pepper," and bless his heart many of these recipes don't even use that stinking pepper that just flat out gives my husband and I horrible heartburn every time I even attempt to stick it in anything. So far I have done a shrimp and sausage gumbo that was wonderful (see the picture on my FB page) and looked exactly like the picture in this book. Next up will be the crawfish beignets and perhaps the white squash and shrimp soup :) Too top that off, there is this "Besh Big easy is a deliberate paperback. I don't want it sitting around on your coffee table, I want it well used in your kitchen. I hope notes are made, photographs are splattered and the pages are frayed from constant use. I want you to cook, love and share the recipes on these pages without worrying about finding the right ingredients or mastering complicated culinary processes." Well I can darn sure promise Mr. Besh that that is exactly what I will do with this book and I already started that process by promptly buying a second one to gift my daughter with :) Now I just have to budget well so I can go out and buy his 3 other cookbooks. :)

This is a wonderful book for anyone interested in the type of New Orleans food that is made daily in the kitchens of the every day person. I am so glad that I bought this book before buying Besh's 'My New Orleans', which seems to be bigger in scope and I still want to get, but this one at least for me is an easy introduction to Big Easy cooking. The recipes are all very straightforward and just scream home comfort food and I love the stories he tells about the recipes and the people who inspired them or passed them along to him. I am so enamored with it, that I am forgoing the traditional Thanksgiving turkey this year and am going to play with a handful of recipes from this book instead, I am definitely feeling the Duck and Oyster Gumbo (there's only two of us for that holiday so there will be no uproar about the missing turkey!).With the weather getting cooler I am already working my way through the soups and stews chapters- that's another thing I really like about this cookbook, the chapters just make sense. A whole chapter just for the different Gumbos, another for Jambalayas, another for Stews- everything very easy to find.Just a really great cookbook overall and I can't wait to try out all these recipes and pick up some of his other books.

I love this book! I tagged about 10 recipes the first time I looked through it. I've made 3 so far, and they turned out great. Ingredients are easy to find for the ones I marked. We live in a rural area, so sometimes ingredients can be hard to find. Great explanations and pictures.

I love this book! I liked it so much I bought all John Besh's books. My wife and I love everything New Orleans and are Gumbo nuts. These are the best recipes, easy and delicious. I highly recommend this and My New Orleans as his two best books if you want to learn New Orleans Cuisine and it's history.

We are from Louisiana and my husband LOVES to try new out new recipes and these are perfect! We have young kids so keeping the menu child - appropriate is sometimes difficult with a pseudo-chef around. These recipes are very family friendly and delicious! Perfectly Cajun!

Lots of good looking photos. John Besh has a great voice talking about food and New Orleans. I would love to eat anything in the book. I'm getting hungry.

Fantastic cookbook. The recipes are definitely easier/quicker than some of the other Besh cookbooks, but every bit as delicious. A must-have for anyone who loves New Orleans cuisine.

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