La Bouche Creole

Great food, clear instructions, and the comb binding makes it much easier to use in the kitchen!

First, let me say that I am a New Orleans native, so I've grown up with great food, and have been exposed to great cooks within my own family. We are not Cajun or Creole but embrace, and often enjoy, the wonderful creations these peoples have gifted us.I first purchased 'La Bouche Creole' in March 1993 and quickly followed with the purchase of 'La Bouche Creole II'. These are, hands down, my favorite cookbooks. Through the years I have given them many times to family and friends, and this most recent purchase was a gift to my youngest sister. I use both books to this day (March 2021)!Not only are the recipes delicious and trustworthy, but Mr. Leon Soniat Jr. interjects entertaining stories of life growing up in New Orleans with his family, especially his cooking teachers, Memere (grandmother) and Mamete (mother).My personal favorite recipes in 'La Bouche Creole' are 'Gumbo Z'Herbes' and 'Yvette's Lemon Pie'. Mr. Leon's 'Chicken Sausage Gumbo' is the base of my own take on the classic recipe, and it is loved within my extended family! My cookbook shows the wear and tear of much use!My favorite recipes in 'La Bouche Creole II' are 'Shrimp Yvette' and 'Eleanor's Lima Beans with Pickled Pork'. This book was published by his wife, June, after Mr. Leon's untimely passing. Mrs. June included stories and recipe tips written by her husband and, also, many of her own.You guessed it! I highly recommend.

La Bouche Creole was given to me as a gift from Leon's daughter in 1991 to introduce me to authentic New Orleans family recipes. The book is interesting reading along with containing simple recipes that create the most outrageously delicious dishes. Follow the recipes! Don't leave anything out. People who are disappointed are changing the recipes to suit what they think is their own style and taste. Having owned this book for over 20 years now, this is the most often referenced cookbook that is used in my household (I live up north now). Over the years I have purchased a half dozen more copies to give to people who enjoy New Orleans cuisine. There is not a bad recipe in this book. Why am I leaving this comment now? Because I am trying to find another copy to buy to give away, and there can never be too many great reviews.As an additional note: La Bouche Creole II was compiled from Leon's recipes after he passed away. They are not hand picked by Leon. Although still good, this edition is not the high caliber of La Bouche Creole.

The best thing about this cookbook are the stories the author tells about growing up in New Orleans a long time ago. He has a wonderful writing style, very vivid and poignant. The recipes are varied - they cover the length and breadth of New Orleans cooking. I've made the rice pudding, which was awesome. Look forward to making many more of these recipes. This book is a great addition to anyone's library, cook or not. It would make a treasured gift. Highly recommend.

I had the spiral bound version and I wore the covers off the book. It was time for a replacement.