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The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans

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OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including: • Blackened Shrimp • Andouille Sausage • OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including: • Blackened Shrimp • Andouille Sausage • Barbecue Brisket • Cuban-Style Pork • Fried Oysters • Pecan-Crusted Trout • Fried Alligator Tail • Bánh Mì Style • Creole Crab Cakes


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OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including: • Blackened Shrimp • Andouille Sausage • OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including: • Blackened Shrimp • Andouille Sausage • Barbecue Brisket • Cuban-Style Pork • Fried Oysters • Pecan-Crusted Trout • Fried Alligator Tail • Bánh Mì Style • Creole Crab Cakes

30 review for The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans

  1. 4 out of 5

    Amanda

    This is a lovely little cookbook. Being born and raised on the West Coast, it's difficult to find Cajun or Creole restaurants, and often they aren't very good so being a fan of this food has made it necessary to just make my own at home. But the first time I had a po'boy, it was incredible, and my husband is a huge fan of them. This book runs the gamut of every southern (and quite a few not-so Southern) sandwich combinations, from the traditional: fried oyster, catfish, shrimp and sausage; to th This is a lovely little cookbook. Being born and raised on the West Coast, it's difficult to find Cajun or Creole restaurants, and often they aren't very good so being a fan of this food has made it necessary to just make my own at home. But the first time I had a po'boy, it was incredible, and my husband is a huge fan of them. This book runs the gamut of every southern (and quite a few not-so Southern) sandwich combinations, from the traditional: fried oyster, catfish, shrimp and sausage; to the very unusual: alligator, eggs benedict, ham with mac'n'cheese. There's even a couple sweet-and-savory recipes, like the Monte Cristo and the Pain Perdu. One chapter highlights international versions of the sandwich: German, Swedish, Mexican, Chinese, a Vietnamese banh mi, even a Thai version using squid and a Canadian poutine po'boy. The photographs are lovely, I actually wish there were more. The recipes themselves are well written with clear instructions, and the back of the book contains an excellent resource guide for specialty ingredients plus measurements and substitutions tables (which not many cookbooks will include these days). The only fault I can find is that every recipes that uses shrimp mentions nothing about removing the tails prior to cooking and assembling the sandwiches. Now, that may seem like a small detail to quibble over, but it bothered me that the photographs showed the shrimp cooked with tails on and then you're instructed to put them on the bread. Same thing with the oysters, no instructions on shucking. Most people would have the common sense to know to do those things despite the lack of direction, but there's always going to be someone who may drop fresh oysters in the shell into their fryer and cause a potentially hazardous kitchen accident. A nice, step-by-step with photographs on how to peel and devein shrimp and how to shuck an oyster would be a wonderful addition to the book. Maybe even an overview on the proper handling of raw seafood and freshness. *Received as part of a Goodreads giveaway.*

  2. 5 out of 5

    Lisa

    looked like something that you could find in a po' boy cafe or something to the sort. many recipes looked delicious but i don't feel like i could have attempted it for myself what would have improved the appeal of the book a great deal is if there had been pictures with every recipe come on the book was like some 100 pages long it could have afforded pics

  3. 5 out of 5

    Leah Rubinstein-cinman

  4. 5 out of 5

    Laura Gause

  5. 5 out of 5

    Helen Newton

  6. 5 out of 5

    Alex

  7. 4 out of 5

    Deborah Curran

  8. 5 out of 5

    tangee elliott

  9. 5 out of 5

    Janet

  10. 4 out of 5

    Lisa

  11. 4 out of 5

    Penny Douglas

  12. 4 out of 5

    Laura Cayouette

  13. 4 out of 5

    Scott A. Krewina

  14. 4 out of 5

    Jedi Jax

  15. 5 out of 5

    Fleur De lisa

  16. 4 out of 5

    Gina

  17. 4 out of 5

    Coco_Chanel

  18. 4 out of 5

    sylvia smith

  19. 5 out of 5

    Timanthony Demarco Montinez Oliver

  20. 5 out of 5

    susan downey

  21. 4 out of 5

    Holly Cowden

  22. 5 out of 5

    Shawna

  23. 4 out of 5

    Antoinette Lavre

  24. 5 out of 5

    John Minnick

  25. 5 out of 5

    melody

  26. 5 out of 5

    Danie Freeman

  27. 5 out of 5

    Philip Martin

  28. 4 out of 5

    Ally

  29. 5 out of 5

    Tracy

  30. 5 out of 5

    Patricia Free

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