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Started By
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Cookbook for 70 y.o. Dad
Posted on 2/2/24 at 1:45 pm
Posted on 2/2/24 at 1:45 pm
My Dad is retired and mentioned that he would like to start cooking at home. He’s never made a gumbo, jambalaya, etc. He’s only grilled meats.
What’s a good cookbook for a novice at that age. No intricate recipes…just something where he can pick a recipe, get the ingredients, and prepare in a few hours.
What’s a good cookbook for a novice at that age. No intricate recipes…just something where he can pick a recipe, get the ingredients, and prepare in a few hours.
14
Posted on 2/2/24 at 2:05 pm to Crescent Connection
Get your dad a nice one.
Its a recipe book and history book. I think he will enjoy it.
Its a recipe book and history book. I think he will enjoy it.
Posted on 2/2/24 at 2:09 pm to Crescent Connection
I got this cookbook about 30 years ago and it is a very good one, especially if wanting to cook cajun/creole dishes.
Talk About Good comes in 2 volumes, the original and Talk About Good II.
I have both volumes and they are chock fill of great recipes that really touch on the S. E. Louisiana cuisine.
Talk About Good comes in 2 volumes, the original and Talk About Good II.
I have both volumes and they are chock fill of great recipes that really touch on the S. E. Louisiana cuisine.
This post was edited on 2/2/24 at 2:12 pm
Posted on 2/2/24 at 2:10 pm to Crescent Connection
I find cookbooks by people like Tony Chachere or Justin Wilson are written well for beginners.
Alternatively, I have a copy of Cookin' Cajun Cooking School's "Cookin' Cajun" cookbook a got after my wife and I attended a fun class there at the Riverwalk in NOLA. That might be a good bet. (Maybe take him to a class.)
And lastly, I think cookbooks from most Junior Leagues are pretty good for that. Plantation Cookbook, River Road Recipes, Talk About Good, etc.
Alternatively, I have a copy of Cookin' Cajun Cooking School's "Cookin' Cajun" cookbook a got after my wife and I attended a fun class there at the Riverwalk in NOLA. That might be a good bet. (Maybe take him to a class.)
And lastly, I think cookbooks from most Junior Leagues are pretty good for that. Plantation Cookbook, River Road Recipes, Talk About Good, etc.
Posted on 2/2/24 at 2:14 pm to Stadium Rat
I agree with Rat on all his suggestions.
I had a high school kid ask me the same thing. I got him the Cajun Ninja's book. No, it may not be a great book by a chef, but I believe it's a great "real cooking" book for beginners. Plus, the younger folks can follow along online with his videos. This may be an option for your dad as well.
I had a high school kid ask me the same thing. I got him the Cajun Ninja's book. No, it may not be a great book by a chef, but I believe it's a great "real cooking" book for beginners. Plus, the younger folks can follow along online with his videos. This may be an option for your dad as well.
Posted on 2/2/24 at 2:31 pm to Crescent Connection
I think this is a solid recipe book. Covers all the basic traditional dishes and the recipes are very simple.
It's a thin booklet and I've normally seen it for sale at truck stops and gas stations on I-10.
It's a thin booklet and I've normally seen it for sale at truck stops and gas stations on I-10.
Posted on 2/2/24 at 2:42 pm to Professor Dawghair
quote:I thought about recommending that one.
I think this is a solid recipe book.
This post was edited on 2/2/24 at 4:38 pm
Posted on 2/2/24 at 2:42 pm to Roy Curado
quote:
Its a recipe book and history book.
A lot of straightforward simple recipes as well. I cooked some chicken and sweet potato recipe out of there a while back that was simple and great.
Posted on 2/2/24 at 4:46 pm to Crescent Connection
Better Homes and Garden Cookbook is a good one, very well put together and lots of information.
Posted on 2/2/24 at 7:51 pm to Crescent Connection
Acadiana Table by George Graham
Posted on 2/2/24 at 9:40 pm to Crescent Connection
If he's not just looking for cajun or creole recipes, you could check out Quick & Simple, Fast Food My Way, and More Fast Food My Way by Jacques Pepin. "Fast food" meaning fast to make, not processed premade stuff.
And if he'd be interested in illustrated techniques, New Complete Techniques by Pepin has step-by-step instructions with photos. (It's the updated version of the original La Technique from 1976.)
And if he'd be interested in illustrated techniques, New Complete Techniques by Pepin has step-by-step instructions with photos. (It's the updated version of the original La Technique from 1976.)
Posted on 2/2/24 at 11:04 pm to CrazyTigerFan
River roads 1 and 2
Posted on 2/2/24 at 11:32 pm to Crescent Connection
Mosquito supper club
Posted on 2/3/24 at 10:56 pm to Crescent Connection
Cajun Men Cook: Recipes, Stories & Food Experiences from Louisiana Cajun Country
LINK
I’ve had this book 25 yrs.
$22 on Amazon
Lots of good recs in this thread. Have used Talk About Good a few times.
LINK
I’ve had this book 25 yrs.
$22 on Amazon
Lots of good recs in this thread. Have used Talk About Good a few times.
This post was edited on 2/3/24 at 11:00 pm
Posted on 2/4/24 at 5:58 am to Crescent Connection
I used this Bittman book a lot when I started cooking. It's great for basics/beginners.
Posted on 2/4/24 at 10:18 am to Twenty 49
Paul Prudhomme‘s Louisiana Kitchen would be right up his alley. The monologue he talks about making these recipes in a normal kitchen, equipment, ingredients, and process.
Posted on 2/4/24 at 10:57 am to Crescent Connection
We ate dinner over at my parents house the other night and I happened to find their old “Ralph and Kacoo’s” cookbook from the mid 80’s. There were a lot of old, good, nostalgic recipes in there, but I’m not sure how easy it is to come across one.
My dad uses their recipe to make shrimp etouffee, and I love it. You can’t go wrong with the John Folse or Prudhomme books mentions above, though.
My dad uses their recipe to make shrimp etouffee, and I love it. You can’t go wrong with the John Folse or Prudhomme books mentions above, though.
This post was edited on 2/4/24 at 11:08 am
Posted on 2/4/24 at 11:56 am to NickyT
quote:
Paul Prudhomme‘s Louisiana Kitchen would be right up his alley. The monologue he talks about making these recipes in a normal kitchen, equipment, ingredients, and process.
I agree. You do have to watch the pepper mixtures and amounts though. The jambalaya made as written is inedible because it's so hot. I don't know if that was changed in later editions of the book.
Posted on 2/4/24 at 8:11 pm to Crescent Connection
quote:
And lastly, I think cookbooks from most Junior Leagues are pretty good for that. Plantation Cookbook, River Road Recipes, Talk About Good, etc.
Jambalaya by the New Orleans Junior League is another good one.
Posted on 2/5/24 at 6:45 am to Crescent Connection
For cajun cooking, the Shadows on the Teche cookbook is rock solid, cover to cover.
But since you didn’t specify what kind of cooking he’s interested in, my 70+ father started cooking when my mother got sick and the thing that he really enjoyed is using an Instant Pot. You can do almost anything with that single gadget. He has a couple of Instant Pot cookbooks and he tries something new a couple times a week.
But since you didn’t specify what kind of cooking he’s interested in, my 70+ father started cooking when my mother got sick and the thing that he really enjoyed is using an Instant Pot. You can do almost anything with that single gadget. He has a couple of Instant Pot cookbooks and he tries something new a couple times a week.
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