Louisiana Real & Rustic, published in 1996. This is the second book put out by Emeril , after "New New Orleans Cooking" and is a continuation of the celebration of Creole/Cajun cooking. There are 150 recipes gathered from generations of cooks from around the state of Louisiana. The food once again is a melange of the diverse population of the state and features a culinary crossover of French, Spanish, African and Caribbean dishes.
The first chapter is titled Garde Manger (food safe) and explores the staples often found in a well stocked Louisiana kitchen, including preserves, canned foods and veggies, broths/stocks and seasoning blends. Necessary pantry items are discussed and include file powder, pecans, pickled peppers, rice and seafood boil.
The second chapter covers making many of the staple ingredients in chapter one including sauces - roux and remoulade and a homemade Worcestershire
The rest of the book is filled with amazing recipes for signature Cajun/Creole dishes, starting with soups & stews - featuring a variety of gumbos, shellfish - crawfish, shrimp and oysters are well represented, fish - cat fish, red fish & trout - and of course meat and poultry. There is a section on Charcuterie - sausage, tasso & boudin, plus the usual chapters for rice dishes, beans & grains, vegetables and salads, plus dressings. Of course NO book on New Orleans cooking would be complete without sweets which rounds out the last chapters.
Rachel Ray 30 Minute Get Real Meals, published in 2005. Yet another 30 minute cookbook, this time around touching creative, hassle free dishes stressing moderation. This book is Rachel's answer to the No-Carb diet, by eating low carbs sparingly, one can enjoy food without feeling too guilty.
The recipes cover snacks, burgers, dips - most if not all are fondues, soups, entrées and desserts. I found a great recipe for scrambled eggs made with cream cheese and salmon that I plan on making when D is out of town as he can't stand the smell of cooking eggs.
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