2024 the best jambalaya recipes review

Price: $22.99
(as of Nov 18, 2024 07:50:09 UTC - Details)

With more than 1.4 million copies sold, this community cookbook is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Favorite recipes include Crawfish Bisque, Garlic Cheese Grits, French Market Doughnuts, Spinach Madeline, Beefkabobs, Deviled Oysters, and Lemon Mardi Gras Squares. 

"If there were community cookbook Academy Awards, the Oscar for best performance would go hands down to River Road Recipes." ―The New York Times

In its 83rd printing, this book is in an easy to use and durable concealed wire format with a hardcover. 

Publisher ‏ : ‎ Favorite Recipes Press; eighty-third printing edition (July 11, 2023)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 270 pages
ISBN-10 ‏ : ‎ 0961302682
ISBN-13 ‏ : ‎ 978-0961302689
Item Weight ‏ : ‎ 1.45 pounds
Dimensions ‏ : ‎ 7.1 x 1.4 x 9 inches
Reviewer: Richard S. Taylor
Rating: 5.0 out of 5 stars
Title: Fun book
Review: Skimmed book and Personal recipes are fun to read. Probably won't try everything but gumbo's are looking forward to try.

Reviewer: Regan
Rating: 5.0 out of 5 stars
Title: Perfect!
Review: A Christmas gift for friends in Colorado from South Louisiana!

Reviewer: KnoelBaby
Rating: 5.0 out of 5 stars
Title: ICONIC Louisiana Cookbook made BETTER by this new format
Review: I've gone through at least 4 of this iconic Louisiana cookbook, because it is the BIBLE of Louisiana cuisine!!! But this new format where the River Roads cookbook is laid out like a college notebook, easy to turn pages, it is so much more USER FRIENDLY!! I am buying this for everybody in my Louisiana family in the next year, because this format of it being like a loose leaf textbook makes it so much easier for young cooks in my family to MASTER these iconic recipes that all Louisianans know mostly how to make, but they might not know how to make the recipes come out THE BEST WAYS POSSIBLE in all these other ways we've all had our previous versions of the River Roads, w the plastic binders that are easily broken from hard kitchen usage!!

Reviewer: Phillip H. Marsee
Rating: 5.0 out of 5 stars
Title: Fantastic cookbook
Review: I bought this for my daughter. I have an original that I got in New Orleans in 1974. Recipes are great and can be adjusted to suit your tastes. Everything I’ve made is outstanding and always gets compliments

Reviewer: MVMBuyer
Rating: 5.0 out of 5 stars
Title: Great for learning to cook Cajun cuisine!
Review: Great cookbook for learning to cook Cajun cuisine! There are some basic instructions, as well as recipes from locals (Baton Rouge/New Orleans area). I grew up on a lot of Cajun cuisine, but I when I left home, I found out quickly that there were many things I just didn't know how to cook. I borrowed my mother's 1st edition copy of River Road Recipes, which I still have. I ordered this copy for my son.P.S.: The standard method of making a roux, equal parts oil and flour, takes a maddening length of time to cook. I always add extra flour, which makes cooking time shorter. It doesn't seem to affect flavor or consistency, and doesn't pop up and burn my wrists as the standard method does. Like the book says, just make sure to get the roux dark enough, but not burned.

Reviewer: RoninUT
Rating: 4.0 out of 5 stars
Title: As a Louisiana native, I love it, but...
Review: This is the classic book your grandma kept close by in the kitchen, and had the occasional stain on those pages used most. But, this book being first published in the late fifties, means all of the recipes date earlier than that.It is full of references to food products that modern home cooks may not be familiar with. I am nearing 50 years old, and there are ingredients I've never heard of.Then there are the bizarre and questionable recipes. "South Louisiana Red Beans" appears early in the book, and calls for a pound of sliced pepperoni. I grew up in Jefferson, Louisiana, literally 2 blocks away from River Road, and walking distance from the Huey P. Long bridge. I have NEVER heard of anyone putting pepperoni in their red beans.Now there are certainly some great recipes inside, lots of good oyster and shrimp recipes to try. The recipes are supposed to have been tested, but some of them (especially in the "How Men Cook" chapter) are so vague in their descriptions that you are left wondering how to make any sense of them. There is a recioe called simply, "Bar-Be-Cue" that makes a lot of assumptions about your setup, and could really use a lot more explanation.All that said, I am sure many of these recipes were flat out delicious when cooked by their various authors. But writing recipes for a broad audience is nowhere near as easy as making some notes to pass on to your kids, who are already mostly familiar with how you cool.I would love to see a modern chef go through this book and edit the recipes (changing only the instructions, and only making substitutions where absolutely necessary due to unavailability of 1950s era food products) with goal of making these recipes accessible to 21st century home cooks. Phrases like "Cook over a medium charcoal fire." are meaningless without more context. Is this in a classic ena.eled steel kettle grill? A pit dug in the ground? Lid open or closed? If you had this author's charcoal grill, you could expect it to work. But his grill was purchased (or made at home) over a half century ago. There is a sauce recipe (serves 50 people) that doesn't even list proportions. I bet of all the books sold, maybe only a handful of people have tried making that recipe in the last half century.Anyone ever heard of "salad seasoning"? I bet when the book was first published you could go to the grocery store and ask for it and get exactly what the author intended you to use. Now? No telling what you'd end up with when asking for salad seasoning.So, just be aware that there are some real treasures in this book, and there are also some recipes that sound really good and you will want to try, but are either incomplete, imprecise, or refer to ingredients that are either ambiguous or unavailable.Experienced cooks will have an easier time making sense of the remaining viable recipes than beginners as well.As someone who grew up seeing this book in my grandmother's kitchen, I have a fond connection to it and even bought this new copy to save hers from getting damaged. That's why it pains me so much to give it less than 5 stars. Its like a vintage sports car in a way. Surpassed by modern analogs, but beloved for the fond memories it evokes.

Reviewer: G. Young, Jr.
Rating: 5.0 out of 5 stars
Title: The recipes I grew up on!
Review: I bought this cook book because my mother and grandmother had it. It has yet to disappoint when I needed something.

Reviewer: Art & Music Lawyer
Rating: 5.0 out of 5 stars
Title: Its a Louisiana Larousse Gastronomique - authored by Lousiana housewives!!
Review: This cookbook was in the welcome package provided by my employer when I started working in Baton Rouge in 1969! This is one of two cookbooks I have used regularly for the last 45 years - the same three dishes (Spinach Madeline, sweet potato casserole and pickled shrimp) in this cookbook have appeared regularly on our Thanksgiving table for over 40 years. And while I have my favorites, everything in this cookbook is "to die for." The recipes in this cookbook embody the soul of Louisiana cooking, Creole, Cajun and just plain good ole down home "Suthin" cookin, e.g. a desert named "Fat Man's Misery.". All the recipes make liberal use of the four Southern food groups: sugar, salt, grease and alcohol (its no wonder repeat visitors to South Louisiana come back for the food - its all here - especially good are the seafood recipes). Wonderful, easy to follow recipes - one word of caution - don't look for low fat or cholesterol free here - this book was put together before those became a dietary concern. When you receive your copy look on the frontspiece at how many printings its gone through - that alone should tell you that you just bought a classic - its a Louisiana Larousse!

Reviewer: Olga Ward
Rating: 5.0 out of 5 stars
Title:
Review: I found this book a delightful cookbook with easy to follow recipes and tasty dishes.

Reviewer: Darlene Kitchener-ON CanadaAME_NOT_RETURNED
Rating: 5.0 out of 5 stars
Title:
Review: All the recipes I rmembered on my trip to New Orleans in the seventies. Brought back some tasty recipes.

Reviewer: Sunray
Rating: 5.0 out of 5 stars
Title:
Review: Thank you!