Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair

I love this book and am going to make many of the recipes, it is very well written, instructions are very clearly put on one page with beautiful pictures that make you want to try them all. This is a keeper.So often there's only a few recipes in my cookbook collection, which is why I am only keeping the ones that I will actually use and this one is full of meals I want to make right away

This book has incredible recipes that aren’t hard, but do take some planning, especially if you have a sauce you have to make to go with your dish. The flavors are off the chart good. We made the pork tenderloin with cranberry sauce dish for a birthday dinner and everyone was WOWed!

Jason Santos has said it is all about good food. I would agree! I tried the grilled Baby Back Ribs but first I needed to make the "AKA Rub spice" and "Carolina Gold Sauce." Both of these ingredients made the all the difference in the dish! Sauces like the White BBQ sauce was the best! However I would decrease the amount of Pepper from 4 Tbsp to 2 teaspoons. Another Receipt "Smoked Gouda Cornbread 12 eggs I reduce to 2 eggs and 1 cup of butter to 4 tablespoons. Jason Santos has also said that it is okay to change or adjust for your own taste. The drink section is another taste delight. Lagniappe, Cajun Bloody Mary, Voodoo on the Bayou, and Garden District fantastic! Great Adult Beverages! If you are looking for new tastes in your cooking this is the book for you I am still trying the receipts and loving every new favor and taste!

Buttermilk and Bourbon is a beautiful cookbook. There are full-color glossy pictures of most of the finished dishes and cooking instructions are clear and easy to follow. I was able to find most of the ingredients at my local grocery store (with the exception of file powder). Overall, we loved cooking our way through this one, though be warned these recipes are multi-step with a significant amount of preparation time!Literally the Best Chicken Wings: I must say these were very good. I find deep-frying at home to be a bit difficult, and my wings did end up a little soggy, so we threw them in the oven for just a few minutes to crisp them up before eating. We served them with the Sweet and Spicy Glaze, White BBQ Sauce, Jalapeno BBQ Sauce and Nashville Hot Spice, as recommended. The sauces were absolutely fabulous and I really can’t pick my favorite. Keep in mind this is a time-consuming recipe; and I spent a large part of Saturday preparing all the different components of these wings. (Really would have been easier to go out to eat!)New Orleans BBQ Shrimp with Jalapeño Grits: This was absolutely fantastic, hands-down the best grits I’ve ever had. We halved the amount of grits and still had some left-over after dinner for two.Biscuits and Gravy 2.0: This was good. I found the Honey-Glazed Biscuits to be a bit greasy after cooking in the melted butter (and I admit I did cut the butter down in the recipe too). Overall, it was fun to make my own sausage, but this is a very time consuming recipe.Sharp Cheddar Kettle Chips and Buttermilk Onion Dip: This was very good. Cut the dip in half unless you’re making extra chips, because we had lots left over.Deviled Egg Toast with Country Ham and Hot Pepper Salad: This was great too and came together quickly after work.In an effort to leave a balanced review, the cookbook does have a few negatives. Recipes often refer to other recipes in the book. For example, to make the Deviled Egg Toast, I needed to first make the Hot Cherry Peppers, the Neutral Vinaigrette and the Chargrilled Butter. I felt like a mathematician trying to cut down each of the recipes so I wouldn’t have tons left over. Also, there are a lot of seafood recipes here, so that might be an issue for some. All in all, a great cookbook I am glad to have purchased. I really wish I could give it 4.5 stars.

That's what the first recipe in this book is called... and it really is the best fried chicken you will ever eat. This recipe has probably forever ruined restaurant fried chicken for me. It's mind-blowing. I've had a lot of fried chicken in my life and nothing else even comes close.Having said that, much of this book contains what I call "weekend food". These are not quick and easy weekday meals. Mind-blowing chicken is (ideally) a 2-day process. I think that the spice mixes and sauces could be made and kept on hand for weekdays. Some of the recipes (like Andouille Scotch Eggs) are beyond my skillset and would take me a lot of practice.Worth it for the chicken alone.

This place was a must for me when I visited Boston. Every dish was excellent. Buying this book was worth it just for the fried chicken recipe which has worked great for me. Only con is that I followed his white bbq sauce recipe and it was not anywhere close to as good as the sauce in the restaurant... doesn't seem he is divulging ALL of his secrets...

I don't write a ton of reviews but felt compelled to write this one. I got this cookbook on a whim frankly because my Amazon home page showed it to me. We have been absolutely thrilled with the recipes we have made so far.The book has gorgeous photos, simple instructions, generally available ingredients, and food I actually want to eat. The buttermilk dressing was tasty and the white "crack" sauce drizzled over fried chicken made everyone in our family happy. I used his technique for gravy when making a normal breakfast sausage gravy for the family and I will never go back to my recipe as this one just kicks the flavor up so much.We can't wait to try more recipes- nearly everything in the book looks amazing.

I’m a chef at a restaurant, who bought this book for inspiration. What I found in here is actually a great cookbook for making the dishes it lays out, and to some people, inspiration will find you more than others. If you make great Creole, Cajun, and Southern cuisine everyday for a living, this is a bore to read. Home cooks in Boston may find this interesting and informative, but James Beard award winning chefs in Charleston South Carolina should pass on this publication. Great book, but only if you’ve never been to the Deep South, nor understand how we make the most basic of dishes. YouTube may well be a better bet.