River Road Recipes - The textbook of Louisiana Cuisine
If you just want to buy one book about southern cooking to complete your cookbook collection, this is the book you want to get. The River Road Recipes
is a comprehensive collection of southern style cooking, from seafood gumbo to southern style barbeque steak. The book is very well organized based on ingredient types so you can easily find whatever you would like to try. In addition, it covers many recipes that utilize non-traditional southern ingredients, for example, lobster meat and chicken breast, prepared in southern
style, so no matter which part of the country you are from, you would be able to find some ingredients available in your neighborhood to prepare a southern dish using a recipe from this book.
I tried the Lobster Rara Avis. I chose this recipe because lobsters are readily available in the Boston area, where I live. I have had lobsters all my life, cooked in many different ways, for example, steamed, baked, sautéed, curried, etc. However, I have never tried lobster with Worcestershire sauce. By reading the recipe, I thought the Worcestershire sauce would be too overwhelming for the lobster. Yet, the dish turned out fabulous. The lemon juice and Worcestershire sauce work together miraculously to create a slightly sour, yet refreshing taste. Be careful not to overload the Worcestershire sauce though. An overdose of Worcestershire sauce would take away the natural flavor from the lobster meat. If I were to make this dish again, I would probably try adding some aromatic herbs, such as rosemary or thyme to spice up the lobster and perhaps try using some other types of mushrooms, such as oyster and porcini, to make this dish more exotic.
The last section of the book, "How Men Cook", deserves a special mention. The recipes found in this section are dishes that are traditionally very complicated to make, yet presented and rearranged in a straight forward and simple fashion. Any man can take a recipe in this section and make a "complicated" dish very easily to impress their friends and family.
Lobster Rara Avis
The Junior League of Baton Rouge, Inc. sent Good Cooking the following recipe and picture to include in this review. Following the Red Velvet Cake recipe is a shrimp and crab dish from the book called Shrimp St. Jacques. Good Cooking's comments---delicious!Red Velvet Cake---A Holiday Tradition. If you’re looking for an impressive dessert to celebrate this year’s traditional holiday dinner, brunch or dessert party, try this special Red Velvet Cake from River Road Recipes II, A Second Helping.
This pretty Red Velvet Cake with white vanilla icing is a favorite tried and true recipe that has been the center of many southern celebrations. The cake’s red filling is moist and delicious, and combined with the fluffy white icing, it makes a beautiful holiday dessert.
First published in 1959, by the Junior League of Baton Rouge, Inc., the popularity of the River Road Recipes cookbook series is a well-known success story. The series includes three volumes: River Road Recipes, River Road Recipes II, A Second Helping and River Road Recipes III, A Healthy Collection. The River Road Recipes cookbook series holds a place of honor in community cookbook history as the #1 all-time best selling community cookbook series in the nation.
Red Velvet Cake
2 ounces red food coloring
Shrimp St. Jacques
Yield: 8 servings