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Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking

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Louisiana's culinary traditions are rooted in ethnic influences provided by the French, Spanish, Italian, African, and Native American elements of its history. The result are the very special culinary categories of Cajun and Creole cuisines. Edie Hand, in collaboration with William G. Paul, have compiled 150 authentic regional recipes, as well as an historical survey of significant events in Louisiana culinary history and the unique cultural food customs of the region in "Cajun And Creole Cooking With Miss Edie And The Colonel". the recipes include classic sauces, breakfast dishes, appetizers, dips, soups and gumbos, entrees, vegetables, and desserts ranging from Cajun/Creole Seafood Dip; Creole Mayonnaise; Cajun Sauce Piquant; and New Orleans Creole Jambalaya; to Creole Zucchini and Tomatoes; Cajun Fried Chicken; Creole Shrimp and Crab Meat Quiche; and Cajun Syrup Cake. Of special note is the appendices featuring Cajun/Creole Resources; Cajun and Creole Restaurants, Nightclubs, and Dance Halls; Famous Festivals of Louisiana; Tables, Measurements, and Equivalents; a Selected Bibliography; Historical Louisiana Cookbook References, an Index, and 'Colonel Paul's Seasoning Blend'. "Cajun And Creole Cooking With Miss Edie And The Colonel" is a welcome and recommended addition to personal, family, and community library cookbook collections.

The beginning chapters of "Cajun and Creole Cooking" have no recipes. Instead, there is a in-depth history of the influences on Creole and Cajun cooking. The influence of the the West Indies, Italians, Germans, French, the Acadians is covered. I found out many things I didn't know about Louisiana cuisine, including the origins for using chicory (lack of coffee during the Civil War), why some Jambalaya has tomato in it and some doesn't (Italian influence versus the older version with no tomato.) And even the name Jambalaya is debated: is it "jambon a la ya" or ham and rice? Or is it a word meaning "gift with rice?"

Then the book commences to give recipe after recipe. The standards are here, gumbo, pirogues, maque-choux, jambalaya and etouffee. But also there is a chapter on game, including rabbit and alligator. And the most extensive chapter is, as to be expected, on fish. There are recipes originating from the famous Commander's Palace and the influence of K-Paul's is also discussed. There are unusual versions of standards, including a traditional pecan pie, with pieces of pecan, not whole nuts, and red velvet cake with no cocoa.

Not only is this fun reading, but it is probably one of the most complete Louisiana books since Paul Prud'homme's book. If you love the cuisine of Louisiana, this book is not only full of information, it is chock-full of recipes that are well-organized with a separate section in each just for the spice mixture you need to season the dish.

Col. Paul has put his heart and soul in the book - not just a cookbook. It is a history lesson and information packet as well as a tourist guide.
If you enjoy the food of this style or ever wondered why it all came to be you Must Have this book. I know personally all the work that he put into making it all it could be.

Really good history and information on Cajun and Creole cooking. Anyone wanting to learn how to cook this style of cooking should get this book. I like how each recipe has a section for making rubs and how long it can last.