About ninety percent of good Creole cooking requires a well-executed French roux. No one appreciates this more than “Mother Roux,” who here divulges over sixty of her best classically Creole recipes. From appetizers to desserts, from refreshingly sharp Shrimp Remoulade to deliciously rich Cherry Cheese Pie, “Mother Roux” prevents both cooking novice and professional alike from making any number of Creole cooking catastrophes.
And this compilation of recipes does not progress dryly. Most are preceded by short commentary, usually an anecdote or history—some factual, some humorously concocted—that instantly transform what could have been an ordinary cookbook into one abounding with charming wit and warmth. For instance, “Mother Roux” teaches us two ways to prepare Crayfish Étouffée: one involves using a pan with a very tight lid to prevent the entrance of air, the other a pillow held firmly over the face of each crayfish. She finds the first method better as it precludes the guilt brought about by the second.
Good food and loud laughs make an inviting kitchen, so reach for your best pinafore and perfect a classic Creole dish with “Mother Roux”!