To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
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.
There are actually recipes in here that I want to make. Usually whenever I look at a cookbook there is 1 maybe 2 recipes that will actually be made in my household. Not with this one. I can’t wait to start using it.
4.0 out of 5 starsDelicious recipes, wonderful pictures!
Reviewed in the United States on 22 April 2019
This book is full of southern style, New Orleans recipes. That being said, there are a lot of seafood recipes in here, so if you don't like seafood, you might be disappointed. I don't like seafood, but I found the other recipes to be intriguing. I actually made the biscuits and gravy that you see in the photo description for the book. They turned out fantastic. I used beef broth for my meat liquid. Most of these recipes are time consuming, so plan on spending some time in the kitchen. Some of them call for ingredients that are hard to find, but the biscuits and gray had easily accessible ingredients. This is a really unique book, with fun, and different recipes. Or, at least they are for me, as I am in the far north of the states, so I don't get any of that southern cooking.
4.0 out of 5 starsBeautiful Presentation, Time Consuming Recipes
Reviewed in the United States on 3 April 2019
This is a beautifully photographed cookbook. Every dish looks mouthwatering and I'd happily eat each one. That being said, will I try making most of them? Sadly, no. Most of the dishes are quite complicated, not in terms of the mechanics of making them, but in the sheer number of ingredients and the multiple sauces that also have to be prepared. By the time all the ingredients are bought and the dish prepared, you might as well go to a fancy restaurant. I feel overall this is a special occasion cookbook, rather than a "what are we having for dinner tonight?" type. And there's nothing wrong with that--everything has its place. That being said, I can't get the fresh fried beignets with vanilla bean cream recipe out of my mind. I'm definitely making that one!
4.0 out of 5 starsThis cookbook by Jason Santos gives home cooks the opportunity to create New Orleans inspired dishes
Reviewed in the United States on 11 May 2019
I am a big-time foodie and amateur chef who enjoys a wide variety of cuisine. One of my favorites is the spice and smoky feel from classic New Orleans cooking. This cookbook by Jason Santos gives home cooks the opportunity to create New Orleans inspired dishes. The recipes are a nice mix of the old and the new --- respecting the classic New Orleans style but also utilizing a modern flair with some unique recipes.