ABOUT THE AUTHOR
Neal Bertrand was born and reared in Opelousas,
in the heart of Cajun Country. He has more than a decade of experience
in the publishing business. He is the founder and owner of Cypress
Cove Publishing in Lafayette, Louisiana. His two previous publications
are Down-Home Cajun Cooking Favorites and the bi-lingual (English
& French) Cajun Country Fun Coloring and Activity Book. He has
also published a collection of authentic Cajun art prints - beautiful
South Louisiana landscapes, all painted by his father, Curtis. All
of his books, art prints, rice cookers and other products can be
seen and ordered from his websites, www.Cypress CovePublishing.com
and www.RiceCookerMeals .com.
What qualifies me to write a rice cooker cookbook?
That’s a good question!
I am not a chef. I have no culinary training.
I am not a “Foodie”… although
I do like to eat. I have not cooked that much in my lifetime. It’s
not something that I would choose to do. I figure, why cook, when
I can open up a can of whatever, nuke it in my microwave, and carry on with my life?
The alternative has always been to be stuck
in front of a stove, watching the food so it doesn’t burn, and so on. That just seemed to be
a little harder than what I wanted to do.
I’ve been cooking rice in a rice cooker
since the 1970s. That’s simple.
Then a few years ago I saw a recipe for jambalaya in a rice cooker
and I said
to myself, “Whoa. I could do that.” So I did it, it
came out great and I was so excited. I figured, this is a whole new mindset, now! I could even
do this! Cooking a delicious one-pot meal in a rice cooker in about 30 minutes, now that’s more my speed. Press the cook button and then go
or a video, then eat in a half hour.
So I decided to come up with my own recipes.
Meals that, in my opinion, really
taste good. Meals that people would actually want to eat. So I started
cooking adventure. I spent a ton of money on ingredients and several
of experimenting, cooking and re-cooking, getting the recipes just
I picked ingredients and put them in certain
combinations that I thought
would taste good, which would work okay and would make a flavorful
So, what qualifies me to write a rice cooker cookbook? Just that
I did it myself,
experimenting one meal at a time, with the help and encouragement
and with feedback from many fine cooks in this State who tested
and blessed me with their wonderful testimonials.
If you see a recipe that you are thinking about
passing up because it
has too much seasoning or a seasoning you should not have, use the
and amount you are comfortable with. You’ll notice throughout
comments from folks who have tried these recipes. Sometimes they’ll
you an idea of how they’ve adjusted a recipe to suit their
taste. You can do
As you will notice, I am partial to certain
ingredients. I like a flavorful meal.
I apparently have a higher tolerance for peppery items than some
(I use Tabasco® as dipping sauce for my grilled chicken.) But
feel free to
use the spices you want.
Also, I don’t care for mushrooms or cream
of mushroom soup.
If you like them, feel free to add them.
Thanks for trying my recipes.
Please send me comments or testimonials of how
you like them.
RICE COOKER MEALS:
Fast Home Cooking for Busy People