Comments on: Book Review: New Orleans Classic Gumbos & Soups by Kit Wohl

By: Blogging Like Gumbo | Libdrone's Thoughts and Musings

Blogging Like Gumbo | Libdrone's Thoughts and Musings — Wed, 29 Feb 2012 00:11:44 +0000

[...] you to making this classic New Orleans dish. I first published this recipe in 2009 in my review of Kit Wohl’s New Orleans Classic Gumbos And Soups. And finally today, a bit of [...]

By: kit wohl

kit wohl — Sun, 30 Aug 2009 19:40:32 +0000

Wow! Thanks for the lovely review. I hope you’ll enjoy trying the various gumbos and soups, many that are fish-free, and some that are vegetarian as well. We loved doing the book, and eating the results was the reward. If anyone has any questions about the recipes, or New Orleans food in general, please drop an e-mail at to me at kit@kitwohl.com

The other BIG news is that the P&J Oyster Cookbook has been completed and will be released in early December – it is 224 pages of gorgeous oysters, and was a real treat during the recipe testing phase. Yummy!

By: Mom's Cafe Home Cooking

Mom's Cafe Home Cooking — Fri, 21 Aug 2009 13:56:50 +0000

Oh that sea food gumbo sounds wonderful! Now I’m going to have to go shopping for crab and shrimp Getting okra is a problem here so I’ll have to wait to make the dish until I can get into the city. Some of the grocery stores there have okra.

Kit Wohl’s book looks like one that would be quite interesting to work your way through. I might just have to pick up a copy.

Thanks!

By: Book Review: Cooking Up A Storm: Recipes Lost And Found from the Times Picayne of New Orleans | Literature Blog

Sat, 18 Jul 2009 02:21:49 +0000

[...] and suburban boy and not a real French Acadian (Cajun) or French/African (Creole). And the recipe I gave in that previous post, is just the way I, a New Orleans boy make [...]

By: Book Review: Cooking Up A Storm: Recipes Lost And Found from the Times Picayne of New Orleans | 1800blogger

Sat, 18 Jul 2009 02:21:28 +0000

[...] city and suburban boy and not a real French Acadian (Cajun) or French/African (Creole). And the recipe I gave in that previous post, is just the way I, a New Orleans boy make [...]

By: Book Review: Cooking Up A Storm: Recipes Lost And Found from the Times Picayne of New Orleans |

Wed, 15 Jul 2009 14:36:28 +0000

[...] and suburban boy and not a real French Acadian (Cajun) or French/African (Creole). And the recipe I gave in that previous post, is just the way I, a New Orleans boy make [...]

By: Semicolon » Blog Archive » Saturday Review of Books: June 20, 2009

Semicolon » Blog Archive » Saturday Review of Books: June 20, 2009 — Sat, 11 Jul 2009 14:14:18 +0000

[...] pussreboots (Fiction: A Novel)99. pussreboots (Fool)100. pussreboots (Voices Under Berlin)101. Libdrone 102. Diary of an Eccentric (Let the Shadows Fall Behind You)103. Diary of an Eccentric (Children of [...]

By: Lindsayanng

Lindsayanng — Wed, 01 Jul 2009 00:59:46 +0000

Wow. I’m sitting here at 9:00 pm having not eaten dinner, and you are REALLY making me hungry. I generally dont like seafood, but i LOVE crab.. and i LOVE gumbo. Anything about New Orleans style food makes my mouth water

lol that I got you so hungry. if you can cook do try the recipe it is great

By: Gargantua

Gargantua — Tue, 30 Jun 2009 21:46:07 +0000

Your recipe sounds very good, but I am allergic to shellfish! The gumbo I make uses sausage and chicken, and I must confess that I am one to take the slow approach to making a roux. I’m going to have to give your approach a try. Here’s to hoping I don’t set anything on fire…

made with chicken and sausage instead of seafood would be totally delicious and again, completely authentic. it’s all about how you cook it, not what you cook

By: A.

A. — Tue, 30 Jun 2009 19:08:30 +0000

It sounds entirely delicious – and, to me, exotic. I can only guess the colour of a Hershey bar. Now that I know how to cook okra without the gummy stuff that’s always put me off, I think I’ll have to give it a try!

a Milk chocolate Cadbury bar perhaps? and the okra has a whole different character after all the gummy strings cook away. do try it