Features
Hardcover: 168 pages
Publisher: Wimmer Companies; Spiral edition October 1, 1999
Language: English
ISBN-10: 0967397103
ISBN-13: 978-0967397108
Product Dimensions:
9.6 x 8.1 x 1.1 inches
Shipping Weight: 1.7 pounds
The Times of Acadiana
Your mouth will start watering as soon as you dive into this book. Patrick Mould makes even talking about food sound tasty and his recipes finish the fob. Mould makes it clear that this book id written for home cooks who want to raise their talents to the next level. Nothing is beyond the capabilities or equipment of the home based cook and kitchen. But all the dishes are delicious. Try your hand at Duck, Fresh Sausage and Mirliton Gumbo or surprise your family with Orzo Pasta Jambalala. Want to put a new twist on an old favorite? Experiment with Mould's White Chocolate Bread Pudding with White Chocolate Kahlua Sauce. Sprinlkled throughout the volume are the strikingly beautiful photos by Debbie Fleming Caffery of Breaux Bridge, La. Her photos-of a Mardi Gras courir, road signs attesting to the variety of Acadiana foods and the Guidry Brothers catfishing on the Delcambre Canal-bring to life the spirit that inspires good cooking.
The Morning Advocate
Book Report Last-minute cookbooks celebrate tastes of state By CHERAMIE SONNIER Assistant Food editor
Louisiana abounds in good cooks who are willing to share their recipes. The result? Each holiday season brings numerous local cookbooks available for last minute gift-giving. This year is no exception.
Perhaps one of the most attractive locally produced cookbooks this year is "Recipes from a Chef" by professional chef and culinary consultant Patrick Mould, whose newest venture is The Louisiana School of Cooking & Cajun Store in St. Martinville.
Mould celebrates Cajun cuisine in his 162-page cookbook. He writes that "part of my goal in creating these recipes was to help home cooks become better cooks and to encourage them to inject some creativity in their day-to-day cooking."
The recipes, divided into six chapters, offer clear, concise directions. They range from Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce to Sweet and Spicy Pecans.
Beautiful black-and-white photographs by Debbie Fleming Caffery of Breaux Bridge capture the magic of Acadiana.
Reader Reviews
I was walking in the mall in Lafayette when the most wonderful smell stopped me. It was a chef giving out samples from his new cookbook. After one try, I knew that I wanted to be able to cook the wonderful foods I had just tried. Usually, this is an impossible task. However, every recipe I have tried has been a success. I have found the recipes to be easy follow and easy to prepare and the result taste wonderful. The pictures only add to the book. My only comment would be that for people who don't live in Louisiana, many of the recipes call for Louisiana type ingredients. These have to be special ordered or substituted in some way and are next to impossible to find locally (boudin, tasso, etc). So be aware when you buy this book that many recipes are typical cajun cooking recipes with Louisiana type ingredients. Barring that, this is a nice cookbook.
Comment | Permalink |
(Report this)
