At the risk of sounding self-serving, I think I've written a pretty good book. Creole Nouvelle: Contemporary Creole Cookery. Even if you are not fond of what I do in the book you cannot ignore the contributions from Susan Spicer, Anne Kearney, Donald Link, John Harris and Peter Vazquez. Here's an excerpt of a review from Restaurant Hospitality :
"Some Swell Nouvelle
Carey, a New Orleans native who now heads the Memphis Culinary Academy, has come up with a slick approach to cookbook writing here. This volume includes many traditional Creole recipes—Carey handles these himself—plus inventive takes on them from five top New Orleans chefs: Susan Spicer of Bayona; Peter Vasquez from Marisol; Anne Kearney, formerly of Peristyle; Donald Link of Herbsaint; and John Harris of Lilette.
There’s plenty of culinary firepower in this group, to be sure. But Carey’s got some cooking chops of his own, plus an enviable attitude about why Creole food needed some contemporizing by his distinguished friends.Creole Nouvelle
"The best of the genre (original Creole) was to be found in restaurants owned or run by creative, professionally trained chefs who observed classical techniques, were emphatically not cooking in France or Spain or Italy, and used only the freshest ingredients with an eye to appearance and taste, as well as nutrition." Carey begins. "Unfortunately, what we have termed ‘Creole’ cuisine over the years has become kind of tired and banal. It has lost its innovative, eclectic verve. Repetition and imitation to curry favor with the tourist dollar was the whoop de jour. That era has come to an end, folks."
All in all, it’s quite a collection. And future cookbook authors take note: this book’s all-star cast approach is one worth exploring on other topics."
by RH Staff (email@example.com)
And a couple of quotes from my peers:
"With Joseph Carey's amusing stories, scalding opinions and informed wit and information galore, what more could one want from a cookbook, except to open it up and start cooking? I look forward to doing just that and the sooner, the better."
Deborah Madison, Author of Local Flavors, Cooking and Eating from America's Farmers' Markets
"When I heard that Chef Joseph Carey was writing a book about a creative new style of cooking in New Orleans and environs, I thought, 'There's a match made in culinary heaven!"
Denis Kelly, James Beard Award Nominee and Author of Grilling & Barbecuing
As part of the discussion going on among the tourists over in this thread concerning Gumbo and the right way to make it, Kristin (a lovely and talented cook of many Cuisines who lives in Japan) announced that she has a ton of cookbooks and that NONE of them concern the subject of Louisiana Cuisine. Well, I gave her a short list of some that I would consider essential:
The Cotton Country Collection
This book, in my mind anyway, is the best collection of recipes ever assembled in Louisiana. Recipes from all over the state, Delta, Acadiana, German Coast, Piney Woods, and everywhere else. I have cooked damn near every recipe in the book over the years and there are no bad ones. The directions are great and the skill levels involved go from dead simple to you better have a grip on Julia's French Cooking.
River Road Recipes Great collection of recipes, with some of hthe best seafood collections I have ever seen.
The Encyclopedia of Cajun and Creole Cooking Get a copy of this book. Just go buy it. Send me a thank you note for telling you to do so.
Emeril's Real and Rustic This is the reason, ultimately, that I respect the guy. His first book and a great one.
I can go on with, literally dozens more, but I go on enough here. There are probably 20 Jr League type books that I would reccomend, along with the Times Picayune/Madame Begue's combo that is now sadly out of print-then there are the Church books and the NOPSI collection (New Orleans Public Service Incorporated used to collect recipes and stick them in utility bills and on the little holders on the streetcars-this ultimately turned into a great collection of recipes that has been published into a book).
Favorites? Reasons why?
Edited by ChefCarey, 26 May 2005 - 10:51 AM.