We've included both traditional and more up-to-date recipes, as well as the tips, techniques, and ingredient information you'll need to share the secrets of South Louisiana's spirited cooking. Cookin' Cajun Cooking School's family stories illuminate traditional celebration lore in New Orleans' unique Creole culture, where a Big Easy goo time is always accompanied by great food.
Cookin' Cajun Cooking School Cookbook
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Book Description
Editorial Reviews
From the Inside Flap
Creating mouthwatering Cajun and Creole dishes in your own kitchen is just minutes away with the help of this book. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans' cooks--Lisette (Big Lisette) Verlander and Susay Murphy. Big Lisette shares Verlander family recipes with friends and customers. She's a cook who knows how to bring satisfaction with great food and old-time stories. You'll think you've pulled up a chair in her kitchen. Susan Murphy, a culinary expert who began teaching at the late Lee Barnes' Cooking School, has been T Cookin' Cajun Cooking School since 1989. Her close attention to techinique and her energy and style are informatively entertaining with the Cajun and Creole eating experience.
From the Back Cover
We've included both traditional and more up-to-date recipes, as well as the tips, techniques, and ingredient information you'll need to share the secrets of South Louisiana's spirited cooking. Cookin' Cajun Cooking School's family stories illuminate traditional celebration lore in New Orleans' unique Creole culture, where a Big Easy goo time is always accompanied by great food.
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Most Helpful Customer Reviews
16 of 20 people found the following review helpful:
5.0 out of 5 stars
fabulous recipes, the best new orleans,
By A Customer
This review is from: Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans (Paperback)
When I lived in New Orleans I met the women that wrote this cookbook, and let me tell you - this is true "Nawlins" cooking. It has the best and easiest recipes for gumbo, jambalaya, crawfish etouffe and more. Yummy food, with great little stories and comments accompanying each recipe. You can't go wrong buying this - but don't expect any leftovers!!!)
2 of 3 people found the following review helpful:
4.0 out of 5 stars
It's alright,
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Amazon Verified Purchase(What's this?)
This review is from: Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans (Paperback)
This book is small in size and not really a good pic of the dishes that it explains to make.
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Inside This Book
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First Sentence:
Laissez les bons temps rouler-or "let the good times roll"-is the closest thing New Orleans has to a citywide motto. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, Lee Barnes, Creole Mustard, Mardi Gras, Rockefeller Sauce, South Louisiana, Bananas Foster, Big Lisette, Cajun Cooking School, Good Garbage, Susan Ross Evans New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Laissez les bons temps rouler-or "let the good times roll"-is the closest thing New Orleans has to a citywide motto. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, Lee Barnes, Creole Mustard, Mardi Gras, Rockefeller Sauce, South Louisiana, Bananas Foster, Big Lisette, Cajun Cooking School, Good Garbage, Susan Ross Evans New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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