Author(s): Bob Persons, Deanna Persons
Publisher: Alaska Northwest Books
Publication Date: 2006-07-10
Pages: 175
Review: We’ve been to the Musky many times over the years, and the food doesn’t disappoint. When the DM cookbook came out, my friends and I decided to tackle it by sharing a few recipes over a potluck dinner. What a fun and a delicious evening we had! The coconut salmon was exotic, easy, and a crowd pleaser. The shrimp-stuffed avocado was gorgeous and decadent, but it can also be served unstuffed, on some interesting greens, with shrimp and avocado arranged over the top for lighter fare. We followed this by the wonderful jalapeno cheese rolls, steamy and fragrant from the oven. Next was the exquisite French pepper steak, with its unusual preparation that left guests wondering as to the secret ingredient. Finally, for us chocolate lovers, the Double Musky pie could not be missed. The recipes really lived up to the restaurant and were loads of fun to prepare. Our friends in Alaska presented us with this great book but unfortunately we were unable to visit the actual restaurant. I like cookbooks with commentary, especially the kind that describes the history of the place or the meal.

We have tried many recipes and all have been perfect. The Ceviche (Seviche/Cebiche) was outstanding. In fact, I am having some tonight with some Halibut I caught in the Bay of Alaska. The Pecan Breaded Chicken was another winner as was the beer-battered Halibut - high end Fish & Chips. Especially helpful was the long list of sauces, rubs, spices and marinades. Having these ready before hand really speeds things up and makes the food zing. The Cherry Creme Cheese Pie adds a pound per bite and yet it is worth every calory.

My Grade - A+My husband and I used to eat at this restaurant when we traveled to the Kenai/Palmer/Seward area from Anchorage. Their food is absolutely the most wonderful, the essence of the restaurant is comfortable for anyone, from jeans to suits. I flew home for my uncle’s funeral in December and found that they have a cookbook, as soon as I returned home I ordered from Amazon - this is a must have cookbook, if not for the recipes, which are incredible, but for the memories.Having actually dined at this charming restaurant, I was delighted to find the cookbook with their actual recipes. I enjoyed it so much that I purchased a second for my stepmom. Keep up the fantastic job and for anyone thinking about visiting Alaska, this is a “must go to” place to dine.What book. You dummies sent it to the wrong address.I had previously changed my address. Then I emailed you a letter and my concerns were not respondedto. The situation is comic. itrid again to change my address and it did,t work again.
Price: $19.95   Buy This Book

Author(s): Justin Wilson
Publisher: Pelican Publishing Company
Publication Date: 1980-01
Pages: 112
Review: The man made plain, simple good food. The book is a reflection of the type of cooking we saw on his shows. His roots were Cajun, but he was not afraid to experiment and make a dish his own. If you are looking for traditional Cajun recipes, this is not the place to start, but it is a great source for some good eatin’. I don’t think any of justin wilson’s books are essential for would be cajun chefs. His books are fun and this book has some nice recipes.

Wilson’s version of cajun cooking is different from what you see on most books in the genre. I know i own more than a dozen books on cajun or creole cuisine and only wilson makes constant use of bitters, worchester sauce and sauterne wine. Those three ingredients seems to find their way into almost every savory recipe in this book even though you will see little off them in the exellent “cajun cuisine” book or paul prudommes seminal book the finest on the subject. Wilson was the first to admit he was no chef just a damn good cook and these three ingredinats provide the flavor backbone for most of his dishes.

Of course you see this in his shows with the hot sauce ever ready and always with the lea and perrins and the big bottle of wine. That’s how he approaches cajun food and most of the time the result is quite good. This is a man who became famous first for his humours stories and then he worked the cooking in.

As far as i know he has never owned a restaurant in which his food would stand the ultimate test. It is not essential as prudomme’s book is but it is a fun addition to any collection.

One nice segment of the book is the one on leftovers. The turkey hash is superb and the ham souffle. He has an idea for cold leftover mac n cheese that i did not try. You take cold mac n cheese and pour mayo over it with some paprika. Other highlights are the turnip casserole and the “i don’t know chicken”. Funny but also quite good.

Enjoy it.

………..socksHey look, I’ve haad this book for a while and love it all! Easy to use, [very] funny and light-hearted! …… is exactly what this book is worth. This was poorly written, poorly put together, and in generally bad taste. The recipes are plain recipes that anyone with a Better Homes and Gardens cookbooks can put together. The Cajun stories are dumb. They are NOT funny. Justin Wilson and his publishers should be ashamed for pushing this out onto the American cooking public.I love Justin’s easy to follow instructions for wonderful foods. His wonderful sense of humor adds an additional spice to the cooking
Price: $9.95   Buy This Book

Author(s): Lisette Verlander, Susan Murphy
Publisher: Gibbs Smith
Publication Date: 2000-04-21
Pages: 96
Review: This book is small in size and not really a good pic of the dishes that it explains to make.When I lived in New Orleans I met the women that wrote this cookbook, and let me tell you - this is true “Nawlins” cooking. It has the best and easiest recipes for gumbo, jambalaya, crawfish etouffe and more. Yummy food, with great little stories and comments accompanying each recipe. You can’t go wrong buying this - but don’t expect any leftovers!!!)
Price: $15.95   Buy This Book

Author(s): Marcelle Bienvenu
Publisher: Acadian House Publishing
Publication Date: 2006-01-01
Pages: 159
Review: Who’s Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole Family Album Cookbook

Great Book! Accurate Cajun recipes. I bought three, one for each of my grown children. Very good service. shipped quickly, well packed, books very good!Who’s the yankee looking for “Cajun Haute Cuisine”???? Do you understand the cajun way of life? or even what a cajun is???? It may pain you to put evaporated milk and american “cheese” in baked macaroni, but I bet you will never have tasted anything better!I was going to give it one or two stars but really it’s pretty good for what it is, folksy Southern cooking, Louisiana style, with lots of family history that doesn’t interest me. If you’re looking for Cajun haute cuisine, this isn’t it. I might try a few things before I drop it off at Goodwill, but not the baked macaroni with evaporated milk and American “cheese.” This book captures the essence of what it means to have a Gulf Coast heritage. Like most guys from near New Orleans, my husband is a great cook and taught to be that way by his mother. This book was one of his all-time favorites. We lost our copy during Katrina and, of course, had to have another. The recipes are real and traditional and there is much good reading about the culture as well.Didn’t really know about this cookbook, but loved the title. My mother was an amazing cook. Her Houma Indian ancestry prepared her for some of the best eatin’ anywhere. I bought this cookbook because I wanted to expand my own repetoire of recipes. Easy to follow, replicate, and cook. I truly enjoyed the vignettes and feel that every cookbook should include the story behind the meal. I gave one for a birthday present to someone from South Louisiana and she loved it. Plus I kept one for myself. You don’t have to be from above the Mason Dixon line to either buy it, use it, or cook from it. Highly recommend it.
Price: $22.95   Buy This Book

Author(s): Justin Wilson
Publisher: Pelican Publishing Company
Publication Date: 1997-10
Pages: 272
Review: This was purchased for a relative in North Carolina and what a gift for him! I’m from the MS Gulf Coast near New Orleans, LA so I’m fond of the Cajun cooking and Justin Wilson recipies. My Cousin was asking about the Cajun foods and this was the perfect remedy for his craving! Wonderful recipies and just remember what Justin always insisted…..keep adding a pinch or dash until it suits “YOUR TASTE BUDS”. Great purchase and deal!!!My book came a tad bit earlier than I expected, and that was great. Love the book,and in perfect condition.Tried a few recipes and they are good! The stories Justin tells are worth the price of the book.no I am not cajan but love the cooking …oh the trinty or just a seafood delight …I like to cook and love to eat…this cookbook is a easy to read and follow book…this book is great to read all Justin Wilson’s little stories

it has the best recipes of course
Price: $25.00   Buy This Book

Author(s): Mildred, L Covert, Sylvia, P Gerson
Publisher: Pelican Publishing Company
Publication Date: 2006-11-01
Pages: 260
Review: If you only bought this book for two recipes, it would be worth the price. If you want K.Paul’s recipe

for blackened Red Fish, you’ve got it here: Shvarzadik RedfFish. The real New Orleans bread pudding:

Bayou Lafourche Bread Pudding. We’ve got an autographed 1987 edition and the cover is as ragged as

21 years of use would indicate.
Price: $19.95   Buy This Book