I have not seen the cookbook, but with all due respect, I thought the recipes he did on the air were laughably amateurish. It seemed like his goal was to use the least amount of ingredients possible and rely heavily on processed food. Why make a bechamel when God gave us cream of mushroom soup. If that is the way you cook, it might be your best choice.
OTIS2 LSU Fan NoLA Member since Jul 2008 35336 posts
re: Vernon Roger's CookbookPosted by OTIS2 on 10/5/08 at 9:21 pm to andouille
The book has a few short cuts. He was fond of Rotel Tomatoes...other than that, it works pretty well. If it hurts to use Rotel, the fresh stuff is easy to chop.As for the mushroom soup shortcut, I've never been able to picture an old Cajun woman opening a can of Campbell's and so I stay away from that method...though I've cooked with a shite load of Coonasses that don't.
tavolatim LSU Fan denham springs Member since Dec 2007 5114 posts
re: Vernon Roger's CookbookPosted by tavolatim on 10/6/08 at 7:49 am to OTIS2
Good stuff for a beginner but not real cheffin....he had a love fest for rotel and cream of mushroom soup....The trick is to bring out the flavors of spices and food not cover them up in canned sauces.