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Posted on 5/22/17 at 6:24 pm to tlsu15
quote:Yup.
Real Cajun and Down South by Donald Link
Also any of the Louisiana Seafood Bibles.
Posted on 5/22/17 at 8:45 pm to Degas
And as posted River Roads 1 and 2 and Cane River Cuisine
For a fun read White Trash Cooking is worth it.
For a fun read White Trash Cooking is worth it.
Posted on 5/22/17 at 11:32 pm to Gris Gris
River roads and cotton country
Posted on 5/23/17 at 10:05 am to GEAUXT
Trying to think of one "worth its weight in gold" cookbook I own that hasn't been mentioned.
American Pie by Peter Reinhardt, plus a $30 pizza stone will make you a king among dinner guests. Just be sure to master the "windowpane test." Also I own I think 3 of Rick Bayless's cookbooks and nothing I've made from them has been anything less than excellent.
American Pie by Peter Reinhardt, plus a $30 pizza stone will make you a king among dinner guests. Just be sure to master the "windowpane test." Also I own I think 3 of Rick Bayless's cookbooks and nothing I've made from them has been anything less than excellent.
Posted on 5/23/17 at 11:16 am to DecadePlusLurker
quote:
plus a $30 pizza stone will make you a king among dinner guests
I went a step further (pizza in Arkansas is shite). I have this arriving today...
3/8" Nerd Chef baking steel. I also found a cookbook online that looks amazing called The Essence of Pizza. I'm planning on trying it out tonight. I just gotta find a place today to buy the right kind of flour. But I'll have to check out American pie too.
Posted on 5/23/17 at 11:38 am to CCTider
Nice, will have to check that one out. American Pie fwiw is largely a travel book/ historical study of pizza, which some people roll their eyes at where cookbooks are concerned, but the writing is interesting and the recipes are Real Deal Holyfield. The book also does well explaining viable substitutions should you not have 00 or Semolina flour, or if you want to use honey instead of sugar, etc. Let us know how that pan works, btw. I prefer stone based on what I percieve to be a slightly better texture, but that could just be the old school in me.
Posted on 5/23/17 at 5:46 pm to DecadePlusLurker
Will do. I already found an epub copy of American pie online. I'll have to check it out.
I think baking Steels are a newer thing. But after reading some reviews, people swear by them. It's absurdly heavy (23 lbs). I just know I haven't had really great NY style pizza since I left Nola (Pizza Delicious is amazing. I remember when it was only Sundays out of a catering kitchen by appointment.)
I think baking Steels are a newer thing. But after reading some reviews, people swear by them. It's absurdly heavy (23 lbs). I just know I haven't had really great NY style pizza since I left Nola (Pizza Delicious is amazing. I remember when it was only Sundays out of a catering kitchen by appointment.)
This post was edited on 5/23/17 at 5:49 pm
Posted on 5/23/17 at 9:16 pm to DecadePlusLurker
quote:I realize you do acknowledge that the recipes are legit, but to call it "largely a travel book/ historical study" does not do it justice. The recipes are some of the best out there and Reinhardt is almost a pizza legend.
American Pie fwiw is largely a travel book/ historical study of pizza, which some people roll their eyes at where cookbooks are concerned
A local equivalent would be "The Plantation Cookbook", which, although it spends page after page describing the local plantations, also has 100 or so recipes, including 5 or 6 of the best Louisiana recipes you'll find.
Try Plantation Cookbook's Turtle Soup, Grillades and Grits, Crawfish Etouffee, Shrimp Creole and Crawfish Cardinale if you doubt. There's others in the TD Recipe Collection.
This post was edited on 5/24/17 at 9:05 am
Posted on 5/24/17 at 10:02 am to CCTider
Elements of Pizza by Ken Forkish is great cook book for homemade pizzas.
Posted on 5/24/17 at 10:49 am to CCTider
Baking steel (any of them or some folks make their own) is a tremendous kitchen tool. I use mine about once a month, whether for pizza, bread, or even as a way to cook steak (the technique more than anything).
I really like Jim Lahey's My Pizza book. Easy as pie dough and sauce recipes.
I really like Jim Lahey's My Pizza book. Easy as pie dough and sauce recipes.
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