- ISBN13: 9781589802094
- Condition: USED – Very Good
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First opened for business in 1920, Uglesich’s Restaurant has become one of the premier destination restaurants for locals and tourists alike. Over the years, the restaurant has gone from its humble beginnings, serving po’ boys, fried seafood, and breakfast, to offer gourmet-quality New Orleans food, attracting culinary critics from around the world. For many years, patrons have clamored to take home a piece of the restaurant. “Uglesich’s Restaurant Cookbook” gives all those who have fond memories of the restaurant a taste of New Orleans at its freshest. This highly anticipated cookbook, written by the owners’ son, contains seventy-five old, current, and new restaurant recipes along with a complete history of the establishment an
Rating: 
(out of 9 reviews)
List Price: $ 24.95
Price: $ 17.13
Review by LAswampgirl for
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From a Native New Orleanian, This is a good cookbook! I noticed that the other negative reviews have to do with not understanding ingredients that we take for granted & assume others do to. A pistolette is a long roll, habenero is a pepper (and not only used in N.O. cooking) and there are countless bottled varieties available. Your choice of dressing on a po-boy or sandwich means lettuce, tomatoes, pickles, ketchup, mayo etc, whatever you like. A remoulade sauce is a simple staple and you can buy it or make it easily with a recipe off the internet. Likewise, all of this information is easily accessable if you want to find out. Yes there are a lot of ingredients like creole mustard that are difficult to find in other parts of the country, but isn’t this the case with most local, specialty cookbooks??? This restaurant isn’t one of N.O.’s favorites for no reason!
By the way, most good New Olreans cookbooks will tell you to try different substitutions according to your liking, so don’t be afraid & go for it if you can’t find the exact brand of hot sauce a recipe calls for!
Review by Anthony Dutton for
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Most of the reviews for this cookbook have been negative, and they do point out some legitimate beefs, but this book is a great match for one of the quirkiest, most individualistic and truly satisfying restaurants in the nation. I’ll state up front that I only went to the restaurant once, in January of 2005, and I bought the book when I placed my meal order. The food, folksie ambience and genuine characters who own and work Uglesich’s are reflected in the book, and the fact that one of the family wrote the cookbook makes it that much more satisfying to own and to try and recreate even an iota of the magic of the restaurant.
As for the gripes… yes, there are typos, but they are simple oversights in a book that I have no doubt many people asked to be written for many years. This is not some flashy New York City publisher who shot a couple of pictures, chatted briefly with the owners and slapped the Uglesich’s name on someone else’s recipes. These are the real deal and the book is a loving homage to a place, its people, and the food that made it famous. I find the photos to be quite good, and frankly don’t trust people who only look for glossy images of every recipe in a cookbook. They can stick to the photo-fetishism of Saveur magazine and the like (no knock on Saveur, but this is a cookbook!). The recipes do tend to the minimalist side as far as instructions, but that reflects the laid-back attitude of the real place. This is not the scientific precision of Cook’s Illustrated, but it does give you the basics of the Uglesich’s barbeque sauce and the straightforward way to make their dishes. If you don’t understand what one of the ingredients is and feel that it should have been better explained (as per one of the previous reviews of this book), do a web search or ask someone at your grocery store! C’mon, this isn’t rocket science, and this cookbook in particular embraces the down-home Lousiana ethos of good food, good people, and good times.
At this point, it is unclear whether the restaurant will ever open again, and considering that as I write this is the day after Hurrican Katrina blew through, there may not even be a kitchen to go back to. But I certainly hope to see Anthony and Gail again, and in the meantime I will refer back to the book anytime I need a little of that Uglesich’s magic. As far as I am concerned, this book rates 4.5 stars.
Review by Apicius for
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Wonderful recipes from a legendary, but now defunct New Orleans restaurant. Like the recipes from other New Orleans cookbooks, the ingredients you need may not always be readily available in other parts of the country.
Of course, this kind of down home Creole cookbook will never be an American Heart Association selection, and, were you to sample its offerings on a regular basis, you would surely shuffle off this mortal coil more swiftly than you would have liked.
Review by SecretSanta for
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I only had the pleasure once, but my folks have been yearly regulars for years now. Too bad U’s is closed now. I was thrilled to recieve this cookbook, and I’ve had very good luck with the recipes. Uglesich’s was not a fancy restaurant. They just concentrated on making excellent food. The cookbook perhaps reflects that. I think anyone with some skill and a sense of adventure will enjoy using this book. A little cultural homework might be necessary, as some of the other reviewers have pointed out, but that’s half the fun.
Review by Thomas G. Smothers Jr. for
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I had waited eagerly for the release of this book for months. I had eaten at the restaurant many times and was really looking forward to learn some secrets. Unfornuately, Mr. Uglesich has omitted the remoulade sauce for his fried green tomatoes (A signature dish) served at his restaurant. You would think he would have included this. When I inquired about why this was done, I was told that they would either bottle and sell the stuff or it would be in his next book! Don’t waste your money.