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Started By
Message
EBR Library has Baton Rouge Cookbooks Online
Posted on 4/14/23 at 8:50 am
Posted on 4/14/23 at 8:50 am
I just discovered this. I'm going to have to look through them all and see what's good. Includes Vernon Roger and River Road.
BR COOKBOOKS ONLINE
BR COOKBOOKS ONLINE
9
Posted on 4/14/23 at 10:08 am to SixthAndBarone
Appreciate this post.
Posted on 4/14/23 at 10:35 am to jmon
Thanks for the headsup.
NOTE: That Plantation Cookbook is not the one from the Junior League of New Orleans.
NOTE: That Plantation Cookbook is not the one from the Junior League of New Orleans.
Posted on 4/14/23 at 10:59 am to Stadium Rat
Yeah, it was a lucky find. Now I have something to look through when I have free time to kill. I'll go through them and print the recipes I like, I guess.
Posted on 4/14/23 at 11:35 am to SixthAndBarone
The banana nut bread recipe on page 165 of the Tiger Bait book is a good one.
Posted on 4/15/23 at 8:24 am to SixthAndBarone
I guess some downvoters don’t like free cookbooks. That’s a shame.
Posted on 4/15/23 at 10:43 am to SixthAndBarone
Yes, greatly appreciated. Thanks again.
Posted on 4/15/23 at 5:40 pm to SixthAndBarone
Thank you so very much for sharing the info. My old River Road is falling apart, because it had a busy life with my aunt before it came to me. I'm delighted to be able to access it digitally now.
Posted on 4/16/23 at 8:53 am to SixthAndBarone
I found the New Orleans gumbo recipe listed in the LA plantation cook book interesting. It list ham instead of andouille or sausage, not knowing when the recipe was developed but maybe predates sausage stuffing?
Posted on 4/16/23 at 9:22 am to Koolazzkat
Interesting. I never thought of ham. It does have some smoke and it is pork. I guess the difference is it's not as seasoned as sausage and it can get tender in the gumbo, which may or may not be a good thing.
I've found many recipes use ingredients for all sorts of crazy reasons. It could be they made gumbo the day after they cooked a ham, or they had extra ham they needed to use, or ham was cheaper than sausage, or some important person didn't want sausage, etc. Could be any reason.
The best way to decide if it's good or not is to try it. You'll always have someone tell you how to do something different in a recipe and 9/10 they do it because they were told to do it and they don't know why.
I've found many recipes use ingredients for all sorts of crazy reasons. It could be they made gumbo the day after they cooked a ham, or they had extra ham they needed to use, or ham was cheaper than sausage, or some important person didn't want sausage, etc. Could be any reason.
The best way to decide if it's good or not is to try it. You'll always have someone tell you how to do something different in a recipe and 9/10 they do it because they were told to do it and they don't know why.
Posted on 4/16/23 at 12:47 pm to SixthAndBarone
This is a treasure thank you greatly.
And I hope the DVers to OP suffer from a severely stubbed toe unless they have the decency and courage to explain themselves.
But cockroaches always run away when you turn the lights on.
And I hope the DVers to OP suffer from a severely stubbed toe unless they have the decency and courage to explain themselves.
But cockroaches always run away when you turn the lights on.
Posted on 4/17/23 at 9:22 am to SixthAndBarone
Thought I was going to find Anyone Can Cook the Italian Way by Giovanni Mucciacciaro..
Damn the bad luck.
Damn the bad luck.
Posted on 4/17/23 at 1:48 pm to bdevill
Haven’t heard of that one. Try emailing or searching the library website and see if they have a hard copy.
Posted on 4/17/23 at 1:53 pm to bdevill
quote:i think I have that one. Is there something I can post for you?
Thought I was going to find Anyone Can Cook the Italian Way by Giovanni Mucciacciaro..
Damn the bad luck.
Posted on 4/18/23 at 8:47 am to SixthAndBarone
This is a fun read, thanks for the heads up!!
Posted on 4/18/23 at 9:45 am to Stadium Rat
Wow.. That's a great one to have and hard to find. I'd like to see a list of the dishes in the book.. and an eggplant parmesan recipe, if there's one. Mama Brava's Eggplant Parm was very good.
Posted on 4/18/23 at 11:28 am to Stadium Rat
For the uninitiated, are any of these particularly noteworthy? I mean, a great offering by OP regardless just wondering if ones to focus on?
Posted on 4/18/23 at 11:38 am to Havoc
River Road has always been considered the top local cookbook covering everything. It’s readily available in stores.
Vernon Roger’s book is considered a good local book that you can’t find anymore. He was a newscaster and had recipes. Then he got busted wearing diapers with hookers and was banished.
The other books, I’m not sure yet. Need to read through them and check them out.
Vernon Roger’s book is considered a good local book that you can’t find anymore. He was a newscaster and had recipes. Then he got busted wearing diapers with hookers and was banished.
The other books, I’m not sure yet. Need to read through them and check them out.
This post was edited on 4/18/23 at 11:39 am
Posted on 4/18/23 at 12:44 pm to SixthAndBarone
quote:
Vernon Roger’s book is considered a good local book
He's from Eunice, as am I and I've never seen anyone from Eunice put a can of Rotel tomatoes in gumbo. Smothered okra, yes. But not gumbo. Is that something most people do when they put okra in Chicken and Sausage gumbo?
Posted on 4/19/23 at 7:58 am to bdevill
I think he uses Rotel in many recipes. There’s a faction of people who believe “Rotel adds flavor” to any dish you cook and he was definitely one.
I like Rotel in some recipes but the folks around here overuse it because they think it’s needed to add flavor.
I don’t think Rotel helps a jambalaya. Why would tomatoes help? I’ve asked jambalaya cooks before why they use rotel. They all say “it adds a little flavor”. Then I ask “the tomatoes do?” And they always say “it has chiles”. Then I ask why they don’t just add a can of chiles and they stare at me in bewilderment. Lol, it’s your recipe, so cook how you want. I just think certain dishes don’t benefit from tomatoes.
I like Rotel in some recipes but the folks around here overuse it because they think it’s needed to add flavor.
I don’t think Rotel helps a jambalaya. Why would tomatoes help? I’ve asked jambalaya cooks before why they use rotel. They all say “it adds a little flavor”. Then I ask “the tomatoes do?” And they always say “it has chiles”. Then I ask why they don’t just add a can of chiles and they stare at me in bewilderment. Lol, it’s your recipe, so cook how you want. I just think certain dishes don’t benefit from tomatoes.
This post was edited on 4/19/23 at 8:05 am
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