Chasing the Gator: Isaac Toups and the New Cajun Cooking

Chasing the Gator is an uproarious and irreverent romp through Cajun country. THIS is the Modern Cajun book you need! Isaac Toups boasts both prairie and coastal Cajun DNA so the chapters cover a whole lot of delicious territory. I have visited NOLO a few times and fell in love with what was (to me) a whole new mind bending world of flavors and techniques. Naturally, I came home with a cookbook. Alas it wasn’t the best book, so I have relied on internet recipes ever since. I humbly admit to making a pretty darn fine roux, and a pretty awesome shrimp, chicken, andouille gumbo. I thought I had a deft hand with dirty rice and collard greens, until I looked at Isaacs recipes and quickly realized that this book is really going to ramp up my repertoire to a whole other level! Chapters headings and a selection of some of the recipes that caught my eye are as follows: CAJUN Covers roux from white to brick to dark. With photos. You need photos cause if you have never made a roux before you are never gonna let it get dark enough unless you have pictures telling you everything is gonna be ok, just keep on stirring! Covers stocks. More than you thought you needed. Chicken, duck, veal, seafood, crawfish. All of the stocks. Gives recipes for spice mixes, mayonnaises, aioli, mustard (yes, making mustard from scratch), vinaigrette. All the necessities in one great chapter. THE BOUCHERIE In addition to lots of sausages, Terrine, Stew, Trotters, Rillons (Pork Belly Meat Candy) Cracklins…. Some other treasures are: The Boucherie Ham (uncured ham injected with apricot beer, garlic, cayenne, vinegar brine) Double Cut Pork Chops with Cane Vinegar Gastrique. Of course they are brined, but then they are grilled. So dinner happens fast on the night, with some forethought. Trotters and White Beans. My husband would be all over this recipe. Pigs Trotters AND Beans AND cayenne AND beer? Hell yeah! Whole Roasted Leg of Lamb brined in red wine and herbs and a whole lotta garlic (50 cloves. Yes, 50! 30 for the brine, 20 to squish into the lamb before roasting. This is not a leg of lamb for the faint hearted. But, in all honesty, if you are faint of heart and delicate of stomach, then don’t buy this book. Which brings me to a couple of recipes I admit, even I might not attempt. Hogs Head Cheese (yes you need a whole pigs head, jowls, ears, eyes, tongue, brain and snout intact) I have no idea where to get this, and don’t really want to. But if someone else made it for me, I would eat it. Chaudin (stuffed pigs stomach) In the forward to this recipe, even Isaac sounds amazed that you would actually manage to score a pigs stomach, so yeah. I applaud the fact that this recipe is included in case you are canny enough and brave enough to track down a stomach. But for me, maybe the stuffing could be made into sausage instead? Kinda wish he had provided a variation in case you are able to make something with the stuffing recipe, apart from putting it in a stomach? Braised Lamb Neck with Black Eyed Peas? Now that, I can do! THE COMMUNITY TABLE Boiled Crawfish Boiled Crabs Peel and Eat Shrimp (hell yeah) Maw Maw Toups Gulf Seafood Couvillion (Isaacs grandmothers recipe, and it sounds amazing) Crawfish Cornbread Dressing Dirty Rice (my old recipe just got thrown in the trash) Tata Bouille (a sweet custard pie, omg) There is no dessert chapter in this book. But this chapter has two desserts. This one and Cane Syrup Hand Pies. Just the two, but maybe with that custard pie one would have even been enough. Can’t wait to make this. THE HOMESTEAD Gumbo Chicken and Sausage (guess I am about to see how mine stands up) SEE PHOTO Toups Burger – a burger to die for. Or one that will kill you. As a burger should. SEE PHOTO Confit Chicken Thighs – with herbs. I have never confited anything. But would like to try. SEE PHOTO Parmesan Braised Tripe – um, ok I am not a fan of tripe. But my Italian husband would dive face first into a vat of this. Annnnndddd finally we come to the vegetables. I am always all about the vegetables. There aren’t many. They aren’t healthy but that’s not what we are here for are we? Here we have Roasted Vegetables in a Bacon, Sherry, and Mayonnaise Vinagrette. Grilled Garden Vegetables with Bacon Vinaigrette. Braised Multi Greens with Andouille. Lacquered Collards (yes, also with bacon and brisket, and beer, and cayenne….) Sweet and Sour Roasted Brussels Sprouts (what? No bacon?) Roux Peas? (yes please) Then there is cornbread and a heap of pickle recipes. THE FISH CAMP Blue Crab Camp Stew Cajun Queso (crab fondue) Seafood Gumbo (oysters, crab and shrimp) Crab Fat Rice (made with crab fat butter – recipe given and green onions) Drunken Shrimp (with fennel seeds, white wine, cherry tomatoes served with rice) SEE PHOTO Oysters (recipes for raw, fried and roasted) Fish Fry THE HUNT CAMP Smoked Duck Gumbo Brown Sugar and Soy Roast Duck Rabbit (bacon tomato braised, or black pepper with sherry lentils) Smoked Turkey Legs (in the oven or in a smoker) Frogs Legs (two ways) Venison (or beef) with Onion Barley Horseradish Cream and Jam Pasta in Purgatory a simple pasta with smoked sausage. Also three variations on the theme – eggs in purgatory, evil chicken thighs in purgatory, purgatory Chili. To sum up, you might not have a smoker but Isaac is sensitive to this, providing oven instructions. You might not have the cojones (or should I say Boudin Balls) to track down a pigs head, pigs stomach or ditch chicken (frog) or have a great butcher who can supply rabbit or venison, BUT, never fear, this will only exclude a small handful of recipes. There are lots of chicken or turkey recipes, seafood recipes, a couple of beef recipes and a heap of pork recipes. You might not want to eat like this every day (my cholesterol levels shot up just looking at the photos) but trust me, you sure do want to eat like this SOME days! You only live once. If you love food you will love Cajun food and you want to cook from a book written by someone who lives and breathes Cajun food then Isaac Toups is that person. As for the photos. In general, I am not a fan at all of completely non-essential page filler non-dish photos in a recipe book. I am talking about those books with those full page photos of a bunch of carrots on crumpled paper - but no actual photo of the carrot dish on the opposite page! What did that add to the value of the book for me? Zilch. If it's in addition to the carrot dish, then ok. But please, not instead of. That said, this book includes a smattering of glorious non-essential wonderful photos. In addition, most every recipe has a full page photo of the actual finished dish, sometimes 1.5pages, sometimes a two page spread with no less than 12 instructional photos PLUS a photo of the finished dish. So I would excuse a number of non essential ingredient photos (that fennel pic firmly falls into that category – but Isaac, I forgive you) because the ambiance photos are brilliant! I have included some of these pics for your perusal too, 'cause if they don’t make you smile then you do not deserve this book. This is a man who loves what he does and loves where he lives and loves cooking and I haven’t had as much fun reading a recipe book for, well, ever! UPDATE -Pasta in Purgatory - Now my husband is Italian/Sicilian and he thinks chili with pasta is sacrilege but being the rabble rousing woman that I am, I had to make this first. It contains Isaacs Pickled Pepper Paste of Pain, although I found that the 2 tsps it called for just wasn't anywhere near enough so I added a heap more 'cause I'm just that kind of girl. This dish was spicy, garlicky, fatty and delicious and even my husband thought it was good! Adding this update to my review reminded me of how much I like this book. Will try some more recipes and report back soon!

Isaac Toups is the REAL thing, 100% pure de Cajun. Myself, being a pseudo-Cajun (French ancestry- not Acadian and from Baton Rouge) with ancestors from Pointe Coupee Parish {not prairie or coastal}, BUT I do know the real thing when I see it. I've played Boure (Cajun card game) and lost my money (don't get the idea from Isaac that it's a friendly game - he's trying to set you up) and have had boudin from the Best Stop, Billy's and Don's. I've been to, through and eaten in Rayne, LA. (Isaac's hometown) many times, mostly on the way to Pecan Island to go duck hunting. A Cajun (well at least most) make a loyal friend and terrible enemy. Cajun's are a sincere people but sometimes are prone to exaggeration and maybe stretching the truth a little and are some of the best story tellers alive. Isaac has prepared a real great Cajun cookbook with ingredients that were available to Cajun's in the past when they were mostly isolated and absolutely self reliant. All recipes are authentic and all ingredients are pretty easy to find. The most important thing that I can pass along is to PAY STRICT ATTENTION TO HIS COMMENTS ON ROUX. Do what he says with regard to ROUX or you will not be pleased with the results. In my opinion, there is a very real difference between Cajun and Creole and this is real CAJUN.

This book breaks the mold for cookbooks with both reverence and irreverence for life and food. After living in Louisiana 60 years and cooking every style of Louisiana food, I still found revelations in some of these recipes. One recipe alone is worth the price--the Quick Poached Shrimp. I thought I'd made shrimp every possible way, but this and the accompanying cocktail sauce are my go-to recipes now. The secrets include tequila and lemon zest and garlic or course! The perfect gift.

As someone who grew up around Cajun cooking but didn’t get interested until later in life, these recipes remind me of home. I made the gumbo from one of chefs YouTube videos and after being hooked with that recipe, I wanted to not only support the chef, but also try even more of his recipes. Have tried quite a few and wouldn’t change a thing... except to make them more often. I do also like that it isn’t super clinical like other cookbooks I have. There is some joking around and free range to some of the ingredients... just like a Cajun. While I think everyone should have a family gumbo recipe, if you aren’t lucky enough to have a Cajun family, buy this book.

I liked the fact that some history was added to the "stew" too!! I am always trying to find "quick and dirty " ways of working recipes that I can use without pulling my hair out!! Early family Cajan cooks would never stand for all the "drama" that our modern day chefs try to imply is involved....Grandmere was just trying to put hardy food on the table!! This author does that!! PAY ATTENTION.sil-vous-plait!! Buy it, cook it , rous it!! Ken

I originally came across Chef Isaac on YouTube when I first viewed his Cajun Jambalaya video. Being from Southwest, LA, I was instantly drawn in. When I learned that he had written a cookbook, it was an instant buy for me. The photography is so clear and beautiful...makes you hungry just looking at the pictures! Not to mention, Isaac’s commentary and stories throughout the book. I’ve never met him (yet) but I felt like I could read him talking directly (if that makes sense). My favorite recipes are the Boudin and Boudin Balls. If you know anything about Cajun food, you know that those dishes can be a meal in itself! Buy this book! I promise you won’t be disappointed. It’s fun to read and you’ll enjoy making, sharing and eating the loving recipes that Chef Isaac has constructed into a book. Whether you’re from Louisiana or not, you’ll delight in becoming familiar with our heritage and the foods that we’re well known for. C’est bon!

With a quick look this is going to be a great book. Many stories,pictures and recipes. He's been one of my new Chefs to learn from and get inspired to make my own new dishes. One I will try first is Bone Marrow with Con fit Chicken Hearts. Gonna be rich an good. Did wish the ones that pre ordered at least would of gotten it signed

Beautifully written - it’s like Chef Isaac is talking you through the recipes. Innovative updates on classic recipes, all true to the culture but written for our generation. Gorgeous photos, and getting to hear anecdotes from Chef’s family had us laughing the whole way through.

One of the best cookbooks about Louisiana low-country cooking out there. You can tell Toups loves food and that’s all I’m looking for when it comes to a cookbook, especially one about a region of the country famous for their food.

I watched Toups on Binging with Babbish - hands down his methods of roux were a game changer. LOVED LOVED LOVED dirty rice with some grilled chicken & sausage.

Chasing the Gator is an uproarious and irreverent romp through Cajun country. THIS is the Modern Cajun book you need! Isaac Toups boasts both prairie and coastal Cajun DNA so the chapters cover a whole lot of delicious territory. I have visited NOLO a few times and fell in love with what was (to me) a whole new mind bending world of flavors and techniques. Naturally, I came home with a cookbook. Alas it wasn’t the best book, so I have relied on internet recipes ever since. I humbly admit to making a pretty darn fine roux, and a pretty awesome shrimp, chicken, andouille gumbo. I thought I had a deft hand with dirty rice and collard greens, until I looked at Isaacs recipes and quickly realized that this book is really going to ramp up my repertoire to a whole other level! Chapters headings and a selection of some of the recipes that caught my eye are as follows: CAJUN Covers roux from white to brick to dark. With photos. You need photos cause if you have never made a roux before you are never gonna let it get dark enough unless you have pictures telling you everything is gonna be ok, just keep on stirring! Covers stocks. More than you thought you needed. Chicken, duck, veal, seafood, crawfish. All of the stocks. Gives recipes for spice mixes, mayonnaises, aioli, mustard (yes, making mustard from scratch), vinaigrette. All the necessities in one great chapter. THE BOUCHERIE In addition to lots of sausages, Terrine, Stew, Trotters, Rillons (Pork Belly Meat Candy) Cracklins…. Some other treasures are: The Boucherie Ham (uncured ham injected with apricot beer, garlic, cayenne, vinegar brine) Double Cut Pork Chops with Cane Vinegar Gastrique. Of course they are brined, but then they are grilled. So dinner happens fast on the night, with some forethought. Trotters and White Beans. My husband would be all over this recipe. Pigs Trotters AND Beans AND cayenne AND beer? Hell yeah! Whole Roasted Leg of Lamb brined in red wine and herbs and a whole lotta garlic (50 cloves. Yes, 50! 30 for the brine, 20 to squish into the lamb before roasting. This is not a leg of lamb for the faint hearted. But, in all honesty, if you are faint of heart and delicate of stomach, then don’t buy this book. Which brings me to a couple of recipes I admit, even I might not attempt. Hogs Head Cheese (yes you need a whole pigs head, jowls, ears, eyes, tongue, brain and snout intact) I have no idea where to get this, and don’t really want to. But if someone else made it for me, I would eat it. Chaudin (stuffed pigs stomach) In the forward to this recipe, even Isaac sounds amazed that you would actually manage to score a pigs stomach, so yeah. I applaud the fact that this recipe is included in case you are canny enough and brave enough to track down a stomach. But for me, maybe the stuffing could be made into sausage instead? Kinda wish he had provided a variation in case you are able to make something with the stuffing recipe, apart from putting it in a stomach? Braised Lamb Neck with Black Eyed Peas? Now that, I can do! THE COMMUNITY TABLE Boiled Crawfish Boiled Crabs Peel and Eat Shrimp (hell yeah) Maw Maw Toups Gulf Seafood Couvillion (Isaacs grandmothers recipe, and it sounds amazing) Crawfish Cornbread Dressing Dirty Rice (my old recipe just got thrown in the trash) Tata Bouille (a sweet custard pie, omg) There is no dessert chapter in this book. But this chapter has two desserts. This one and Cane Syrup Hand Pies. Just the two, but maybe with that custard pie one would have even been enough. Can’t wait to make this. THE HOMESTEAD Gumbo Chicken and Sausage (guess I am about to see how mine stands up) SEE PHOTO Toups Burger – a burger to die for. Or one that will kill you. As a burger should. SEE PHOTO Confit Chicken Thighs – with herbs. I have never confited anything. But would like to try. SEE PHOTO Parmesan Braised Tripe – um, ok I am not a fan of tripe. But my Italian husband would dive face first into a vat of this. Annnnndddd finally we come to the vegetables. I am always all about the vegetables. There aren’t many. They aren’t healthy but that’s not what we are here for are we? Here we have Roasted Vegetables in a Bacon, Sherry, and Mayonnaise Vinagrette. Grilled Garden Vegetables with Bacon Vinaigrette. Braised Multi Greens with Andouille. Lacquered Collards (yes, also with bacon and brisket, and beer, and cayenne….) Sweet and Sour Roasted Brussels Sprouts (what? No bacon?) Roux Peas? (yes please) Then there is cornbread and a heap of pickle recipes. THE FISH CAMP Blue Crab Camp Stew Cajun Queso (crab fondue) Seafood Gumbo (oysters, crab and shrimp) Crab Fat Rice (made with crab fat butter – recipe given and green onions) Drunken Shrimp (with fennel seeds, white wine, cherry tomatoes served with rice) SEE PHOTO Oysters (recipes for raw, fried and roasted) Fish Fry THE HUNT CAMP Smoked Duck Gumbo Brown Sugar and Soy Roast Duck Rabbit (bacon tomato braised, or black pepper with sherry lentils) Smoked Turkey Legs (in the oven or in a smoker) Frogs Legs (two ways) Venison (or beef) with Onion Barley Horseradish Cream and Jam Pasta in Purgatory a simple pasta with smoked sausage. Also three variations on the theme – eggs in purgatory, evil chicken thighs in purgatory, purgatory Chili. To sum up, you might not have a smoker but Isaac is sensitive to this, providing oven instructions. You might not have the cojones (or should I say Boudin Balls) to track down a pigs head, pigs stomach or ditch chicken (frog) or have a great butcher who can supply rabbit or venison, BUT, never fear, this will only exclude a small handful of recipes. There are lots of chicken or turkey recipes, seafood recipes, a couple of beef recipes and a heap of pork recipes. You might not want to eat like this every day (my cholesterol levels shot up just looking at the photos) but trust me, you sure do want to eat like this SOME days! You only live once. If you love food you will love Cajun food and you want to cook from a book written by someone who lives and breathes Cajun food then Isaac Toups is that person. As for the photos. In general, I am not a fan at all of completely non-essential page filler non-dish photos in a recipe book. I am talking about those books with those full page photos of a bunch of carrots on crumpled paper - but no actual photo of the carrot dish on the opposite page! What did that add to the value of the book for me? Zilch. If it's in addition to the carrot dish, then ok. But please, not instead of. That said, this book includes a smattering of glorious non-essential wonderful photos. In addition, most every recipe has a full page photo of the actual finished dish, sometimes 1.5pages, sometimes a two page spread with no less than 12 instructional photos PLUS a photo of the finished dish. So I would excuse a number of non essential ingredient photos (that fennel pic firmly falls into that category – but Isaac, I forgive you) because the ambiance photos are brilliant! I have included some of these pics for your perusal too, 'cause if they don’t make you smile then you do not deserve this book. This is a man who loves what he does and loves where he lives and loves cooking and I haven’t had as much fun reading a recipe book for, well, ever! UPDATE -Pasta in Purgatory - Now my husband is Italian/Sicilian and he thinks chili with pasta is sacrilege but being the rabble rousing woman that I am, I had to make this first. It contains Isaacs Pickled Pepper Paste of Pain, although I found that the 2 tsps it called for just wasn't anywhere near enough so I added a heap more 'cause I'm just that kind of girl. This dish was spicy, garlicky, fatty and delicious and even my husband thought it was good! Adding this update to my review reminded me of how much I like this book. Will try some more recipes and report back soon!

Isaac Toups is the REAL thing, 100% pure de Cajun. Myself, being a pseudo-Cajun (French ancestry- not Acadian and from Baton Rouge) with ancestors from Pointe Coupee Parish {not prairie or coastal}, BUT I do know the real thing when I see it. I've played Boure (Cajun card game) and lost my money (don't get the idea from Isaac that it's a friendly game - he's trying to set you up) and have had boudin from the Best Stop, Billy's and Don's. I've been to, through and eaten in Rayne, LA. (Isaac's hometown) many times, mostly on the way to Pecan Island to go duck hunting. A Cajun (well at least most) make a loyal friend and terrible enemy. Cajun's are a sincere people but sometimes are prone to exaggeration and maybe stretching the truth a little and are some of the best story tellers alive. Isaac has prepared a real great Cajun cookbook with ingredients that were available to Cajun's in the past when they were mostly isolated and absolutely self reliant. All recipes are authentic and all ingredients are pretty easy to find. The most important thing that I can pass along is to PAY STRICT ATTENTION TO HIS COMMENTS ON ROUX. Do what he says with regard to ROUX or you will not be pleased with the results. In my opinion, there is a very real difference between Cajun and Creole and this is real CAJUN.

This book breaks the mold for cookbooks with both reverence and irreverence for life and food. After living in Louisiana 60 years and cooking every style of Louisiana food, I still found revelations in some of these recipes. One recipe alone is worth the price--the Quick Poached Shrimp. I thought I'd made shrimp every possible way, but this and the accompanying cocktail sauce are my go-to recipes now. The secrets include tequila and lemon zest and garlic or course! The perfect gift.

As someone who grew up around Cajun cooking but didn’t get interested until later in life, these recipes remind me of home. I made the gumbo from one of chefs YouTube videos and after being hooked with that recipe, I wanted to not only support the chef, but also try even more of his recipes. Have tried quite a few and wouldn’t change a thing... except to make them more often. I do also like that it isn’t super clinical like other cookbooks I have. There is some joking around and free range to some of the ingredients... just like a Cajun. While I think everyone should have a family gumbo recipe, if you aren’t lucky enough to have a Cajun family, buy this book.

I liked the fact that some history was added to the "stew" too!! I am always trying to find "quick and dirty " ways of working recipes that I can use without pulling my hair out!! Early family Cajan cooks would never stand for all the "drama" that our modern day chefs try to imply is involved....Grandmere was just trying to put hardy food on the table!! This author does that!! PAY ATTENTION.sil-vous-plait!! Buy it, cook it , rous it!! Ken

I originally came across Chef Isaac on YouTube when I first viewed his Cajun Jambalaya video. Being from Southwest, LA, I was instantly drawn in. When I learned that he had written a cookbook, it was an instant buy for me. The photography is so clear and beautiful...makes you hungry just looking at the pictures! Not to mention, Isaac’s commentary and stories throughout the book. I’ve never met him (yet) but I felt like I could read him talking directly (if that makes sense). My favorite recipes are the Boudin and Boudin Balls. If you know anything about Cajun food, you know that those dishes can be a meal in itself! Buy this book! I promise you won’t be disappointed. It’s fun to read and you’ll enjoy making, sharing and eating the loving recipes that Chef Isaac has constructed into a book. Whether you’re from Louisiana or not, you’ll delight in becoming familiar with our heritage and the foods that we’re well known for. C’est bon!

With a quick look this is going to be a great book. Many stories,pictures and recipes. He's been one of my new Chefs to learn from and get inspired to make my own new dishes. One I will try first is Bone Marrow with Con fit Chicken Hearts. Gonna be rich an good. Did wish the ones that pre ordered at least would of gotten it signed

Beautifully written - it’s like Chef Isaac is talking you through the recipes. Innovative updates on classic recipes, all true to the culture but written for our generation. Gorgeous photos, and getting to hear anecdotes from Chef’s family had us laughing the whole way through.

One of the best cookbooks about Louisiana low-country cooking out there. You can tell Toups loves food and that’s all I’m looking for when it comes to a cookbook, especially one about a region of the country famous for their food.

I watched Toups on Binging with Babbish - hands down his methods of roux were a game changer. LOVED LOVED LOVED dirty rice with some grilled chicken & sausage.

Chef Toups provides great explanations, descriptions, and stories that take the reader on an adventure through Cajun Country. He explains techniques simply and thoroughly and makes you feel like you can do anything! Can’t wait to cook gumbo and duck!

Got this book a couple weeks ago after watching Isaac's episode of Binging with Babish, and it is awesome. The book itself is excellent quality, bound well, with color photos, and cute little anecdotes that go with each recipe. The first thing we made was the gumbo, and it did not disappoint. By far, the best gumbo I've had, and I could eat it every day for the rest of my life with no complaints. Super excited to read the rest of the book, and looking forward to making as many of the recipes as possible!

This cookbook is awesome. I want to cook everything in it. It reads like a book with all the personal stories. It is very endearing. The recipes are easy to follow and the book is laid out nicely.

I saw his video on 5 minute dark roux and bought the book to learn more, worth the price of the book for that one trick, awesome recipes from authentic Cajun to restaurant specialties.

I love Isaac Toups as a chef. This book has amazing personality and mostly focuses on the building blocks for Cajun cooking. Overall, it's an amazing introduction to the style and attitudes and sort of slowly pushes you to try to add your own flair, make your own substitutions and do your own thing.

Really enjoyed the pepper paste in all sorts of dishes, not just the ones from this book, and looking forward to making the Rillons when I can get my lazy self motuvated enough to purchase and process a pork belly for it.

This is a really interesting cookbook with good recipes and stories, some recipes more complicated than others. Lots of meat and fat, so be advised if you are into healthy or vegan eating.

10/10 highly recommend if you like (mostly) simple and foolproof recipes! This is definitely in my top two favorite cookbooks!

This may be the best Cajun cookbook ever published and is certainly the most entertaining. Chef Issac has a wonderful background with Emeril Lagasse in New Orleans and is charming and funny. What else can be expected in a Cajun cookbook?

Great book full of wonderful recipes, funny stories and jokes. One of the best gumbo recipes I have seen in a real long time, it’s all about that roux! If you love Cajun food and you love to cook then this is the cookbook that you need to put in that cart. Highly recommended!!!

I was so happy to see Mr. Toups put out this book. If you can't make it to one of his restaurants this is the next best thing. Great information and pictures to help recreate wonderful Cajun delights.

Beautifully written. More than just fabulous easy to follow recipes but a journey into Southern Louisiana life and family

I gave this book to my son for Christmas and he loves it.

Thankyou Mr Toups for writing this. I have been busy and probably put on 10 lbs. Buy this book.

Tons of great recipes, not just 2 or 3 with a ton of filler. A few dinners playing with this book and I felt like I had a primer on Cajun cooking

Got this for my son in law who enjoys cooking good food, fun recipes, looking forward to trying some soon.

Not only a great cookbook but the Author is a great storyteller.

Wish the pictures were in color, you can tell the dude is passionate but you can’t really see it with the black and white pictures, they just aren’t exciting as I feel the cuisine deserves

Interesting read and the recipes are great.

Very good book, a lot of really good receipes.

I've been working through this cookbook all throughout quarantine and it is truly delicious. I didn't have a lot of experience in the kitchen prior to reading this and it makes complex recipes seem simple! Easily the best cornbread recipe I've ever tried.

A lovely mix of Cajun trivia, everyday recipes, and more ambitious projects, anyone will learn something about cooking from the first(and hopefully not last!) cookbook by one of the best doing it right now. Highly recommend to anyone that likes to cook.

Fun authentic Cajun Recipes. Delicious if followed to the letter!

Not bad but not great. I wouldn’t cook 95% of what’s in this book.

Love this cookbook. Many interesting dishes to try.

I bought this cookbook for my husband for Father’s Day. I was shocked when my 9 year old started pointing out foul language. The vocabulary this cook uses in a cookbook is horrible. My husband is from Louisiana and was ashamed of the way this cookbook is put together!

Too many pictures and not enough recipes.

A good mix of dishes you could make every day and dishes I wish I had the gumption to make. An entertaining read too.

Great recipes!

Phenomenally fun book to cook from! It fills in a ton of gaps for me on cajun cooking techniques and I am looking forward to playing the Crawfish Boil playlist at our next boil!

Coarse language is uncalled for. Recipes are. Or terribly inventive.

Authentic Louisiana recipes.

This cookbook really is Isaac's story, from his recipes to his recollections, pure Cajun all the way.

Ok

Love this cook book! Recipes are great, and the stories are even better. Just wish I had gotten the signed version from this awesome chef!

Isaac went above and beyond with this book to not only give great instructions for Cajun cuisine, but to make it an entertaining read as well.

Recipes

Loved the gift

Great cookbook for you spicey food lovers!

Looks great! Purchased for my boyfriend and he loves it!

This was gift for my husband & he is very happy with the recipes he's used so far.

Purchased as a Christmas Gift and my daughter loved it. Quick delivery and very nice.

This book is food gold

It's loaded with great Cajun recipes and stories all done with a particularly earthy down home flair. I'm loving my copy.

This cookbook has a great selection of recipes, many that are hard to find otherwise, especially in such an approachable format. As a bonus, Isaac is hilarious!

Top notch improvements on old classics and a lot of new Cajun ideas thrown in. Excellent photography.