I absolutely love po’ boy sandwiches. That’s why I bought Todd-Michael St. Pierre’s The Southern Po’ Boy Cookbook. So I could sit here and drool over every great po’ boy, from the classic to the fancy Vieux Carré (pecan-crusted trout with a meunierè sauce). And, in between recipes I get to read interesting stories about the history of the po’ boy and it’s importance in New Orleans’ history. And of course, there’s a recipe for homemade po’ boy bread, an absolute must if, like me, you can’t find proper po’ boy bread where you live.
Every po’ boy in The Southern Po’ Boy Cookbook sounds insanely delicious. I’ve only begun my journey of making as many of them as I can, and I couldn’t be happier. Once you start making them you can’t stop, either. And make sure you keep your po’ boy real and get a bag of Zapp’s chips to go with it.
One of my favorite things about po’ boys is the remoulade sauce. You can find many variations on the usually mayonnaise-based sauce in and around New Orleans, and you’ll also find several variations in The Southern Po’ Boy Cookbook. I usually make a good-sized batch of remoulade and keep it on hand for other things, such as hamburgers or wraps.
The Southern Po’ Boy Cookbook rates high on my ‘Mater Rater, with the exception that I really, really wish it had more pictures so I could drool more. The pictures (and artwork) in the book are quite nice, though, so don’t let that minor point deter you from picking up a copy of this great cookbook.
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