Love where it takes you. Family is as important as the tantilizing flavors of these recipes. A must have for the Southern Cook. Especially liked Aunt Cindy's Sweet Potatoes. YUM!

Charlote brings her personality into this talented collection of receipe's for folks that have a taste for spicy flavors.

I made the Chicken and Sausage gumbo the other day, and WOW! and amazing mix of flavors. Gumbo is not as hard to cook as some people make it out to be.

I can personally attest to her talents of well thought out receipes. Try it out for yourself.

I picked up the new Compass American Guide: Gulf South to plan a trip to a warmer climate. Outside the snow was blowing, but I was swept up in the fun and informative narrative by Ms. Bultman and associates. I definately plan a Mardi Gras visit to New Orleans for next year, and D. Fran Morley's "Confessions of a Fairhope Transplant" made me want to pack up and move to her charming little town tomorrow! For now I'll have to settle for a visit but the hard part will be chosing a spot. Natchez and the River Road? Cajun country? Fairhope? From a practical point of view, the book's restaurant and hotel/motel listings are quite complete, and I love the fact that it really tells it like it is in regard to places NOT to visit. The Compass Guides are called "insider's guides," and that's really true here. It's like getting great tips from old friends who know a place inside and out.

I was amazed at how helpful a guidebook can be! Having this book, made my trip to the Gulf South so much more enjoyable and meaningful. Not only does Ms. Bultman obviously know and understand this part of the country, but her enormously entertaining writting make the book a joy to read. I enjoyed the book so much that I am continueing to read it even after I returned home!

I picked this book up years ago and of the some 50 cookbooks I own, this is the one I keep coming back to. If you've ever been to the Big Easy and indulged in New Orleans cuisine, you will find this book scrumptious. The recipes are typical Creole and Cajun French and simple. Corrinne's biscuits are a delight! You'll feast in culinary delights if you master these recipes of the Master Chefs of Nawlins, darlin'. If you buy this book, buy a scale. Good luck and Bon Appetite!

After returning from New Orleans this past year, I found that this book allowed me to recreate some to the delicious temptations that I was able to indulge in during my stay. I found the recipes easy to understand, and utterly delicious!

I have used this book fro over a decade and am about to order a fresh copy. It is a great read and a great, practical cookbook. I have used it constantly.

Creole Gumbo (makes 12 quarts = 48 servings, can be made in smaller batches)

Recipe below evolved and adapted for the beach from "Creole Gumbo and all that Jazz" by Howard Mitcham,who nails it far better than anyone in print. This book is highly recommended.

6 quarts chicken stock or water 6+ washed tomatoes 2+ lbs washed medium shrimp 12+ washed live crabs (essential, buy 18 before boarding ferry)

Bring stock to boil. All in same stock, boil tomatoes 1 minute, skin and seed. Boil shrimp 4 minutes, shell and fridge the meat. Boil live crabs 20 minutes. Eat some crab meat for lunch, return all crab parts, well crushed with shrimp shells, to same stock. Boil vigorously 15 minutes, no longer. Strain stock well e.g. through paper towels and colander.

stick butter flour bunch scallions 3+ onions 1+ heads of garlic 3+ red or green peppers 4+ sticks celery

Melt butter in heavy nonstick. Add flour bit by bit till thick slurry. Stir with spatula over med heat till deep tan or as dark as you dare, without burning. Add chopped veggies (chop garlic and onions at last minute) and saute till soft. Move to heavy gumbo pot if this wasn't it.

3 lbs okra, fresh or frozen 2+ lbs good ham 3 bay leaves bunch fresh thyme bunch parsley 2-3 tbsp Worcestershire sauce 1-3 tbsp tabasco sauce 1+ tbsp freshly ground black pepper 1/2 lb double smoked bacon 2+ lbs fresh Andouille sausage or similar hot sausage, or kielbasa

Add okra sliced into rounds, diced tomatoes, diced ham, thyme tied into bunch, minced parsley, bay, any meat you crave and have (chicken? beef browned in bacon fat?). Add enough stock to cover solids and keep sloppy. Add some Worcestershire, tabasco, pepper. Slice and cook bacon, crumble and add. Braise sausage in inch of water till ready to eat, poking with fork to release fat. Slice and save.

Simmer gumbo 2-4 hours, low enough and stirred often enough to never stick at bottom. Tasting over next few hours, remembering flavors will "cure" and salt gets added at end, gradually add more W,t,p to taste. Add sausage 30 minutes before serving, shrimp 10 minutes before serving, add any seafood you crave and have (oysters? lobster? crawfish tails?). Salt generously to taste, serve with ample cooked rice.

I picked up this book on our honeymoon in New Orleans five years ago. A souvenir, if you will, but have found some wonderful recipes in it. The chicken etoufee is delicious and easy, the eggplant caponata is fabulous, and Mae Mae's ice cream is the richest and best-- like Ben and Jerry made it in your own kitchen! Plus, I love to read it-- her personality really comes through. The other review sounds like a sound bite from a publishing company, but I must say I really enjoy this cookbook. I have several shelves full of cookbooks, but this one is one of a few that gets used regularly!

This cookbook is the most well organized collection of recipes with complete step by step instructions. Timeless recipes of love and tradition, Nippy Carville, mother of James Carville, takes her Delicious Heritage from Avoyelles Parish (deep in the heart of the bayous of Acadiana in South Louisiana).

Nippy brings together 150 contributors who are friends and family for a true collection of cooking tradition.

This cookbook was featured at the White House and on the Today Show. Recently, Delicious Heritage was featured in the cookbook, Best of the Best for LA II.

Everyone should enjoy this wonderful collection of recipes including Gumbo, Chicken Fricasse, and Jambalaya, some of South Louisiana's most treasured dishes.

Everyone was always welcome at the Carville Table -- Please join us in this Delicious Heritage.

After watching Leah and Ron on the Discovery Channel, I had to own this book. The receipes are the same as I use in my kitchen, but with a little more finesse. Just love it.

I have lived in New Orleans all my life and have used these recipes. I can say that they are authenic "Dooky Chase" cuisine. My family and I would dine there as often as we could and we were never disappointed, everything was always delicious. Using these recipes has brought back very fond memories. I lost my original copy in transit from New Orleans, so now that I am living in San Diego, Im ordering a brand new copy. "Thanks You very much, Leah. You and your wonderful cuisine will always be remembered".

I love living in New Orleans, but mostly I love EATING in New Orleans. We are blessed with fabulous restaurants that serve wonderful meals at unreal prices. Tom's book is an excellent guide to the best of the city when it comes to dining. Buy it and have a great New Orleans meal.

This book is an excellent guide to enjoy the best New Orleans has to offer. The restaurants atmosphere, service, price and food was exactly as the book stated. New Orleans has so many choices, this guide sends you to the right choice for every meal.

For anyone who loves the magic of the south especially the festivities behind louisianas Marty Gras would love to get a nibble if not more from this book. It is a very straightforward and beautifully prepared recipe book that will take you through years of shopping and parties with friends and families.Enjoy!

Chef John Folse's THE EVOLUTION OF CAJUN AND CREOLE CUISINE is an absolute must for any kitchen, whether it is home to a well-seasoned chef or a ripe, budding cook. Folse's description of the seven nations that settled Louisiana, the intermarriage of their cultures and cuisine and the recipes found between the covers of this book culminate in a "mouth-watering" explosion of down-home, Louisiana flavor.

The recipe format was easy to follow and ingredients were easy to find in most any supermarket. From cooking the roux to garnishing the final dish, EVOLUTION turns the simplest meals into culinary masterpieces.

I have had the good fortune of being at some of the Favre cookouts and events they gave hosted the past couple of years. My wife and I have always loved the food - the Favre's have always put on a terrific display of food. With this book we have now been able to cook some of these meals at home. The recipes are very easy to follow and the results are truly delicious. Our favorites are Meemaw's Super Bowl Shrimp Creole, Scott's Paneed Pork Chops, and Chicken a la Clark - and those are the only ones we have tried so far! It is obvious that the Favre family has put a lot of time and effort into this book. Besides the wonderful recipes, there are terrific pictures, interesting stories, amusing Favre anecdotes, and helpful cooking tips. The book is top-notch and The Favre's should be very proud.

We highly recommend this book. Bon Apetite...

Did ya say Laissez les bons teps rouler ?? ( Let the good times roll ) The Favre family is sharing a little of what makes them unique. Great down-home cookin' comes through with the Favre family and friends unique zest for life. The entire book is seasoned with humor and keeps you entertained - even when not planning that special food for game day parties.

Well done, with many photographs and easy to follow. This is a book for all that love to Cook. Many Helpful kitchen hints, includes award-winning recipes Dickie Brennan Restaurant Group, Brett Favre's Steakhouse, adding to its appeal. Favre traditions from "Touchdown Breakfast" to "Dancing Chickens" celebrates food , family and fun.

This book is like a special spice added to your favorite family recipe. I enjoyed the meal and plan to share with friends.

This is my favorite cookbook, and I have lots. The recipes are fast, easy, and taste out of this world. Being from New Orleans, and having tasted some of the best food in the world, Frank's recipes yield the best results I've ever had. This is a book everyone should have among their collection.

I have all of Frank Davis's Cookbooks and watch him everyweek on a local TV morning show. His recipes are precise and easy to follow and the results are magnificent. All his cookbooks have typical New Orleans food and he even tells you what is good to accompany main dishes.