The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 250-year-old history of Cajun and Creole cuisine. "The rich heritage of Louisiana cuisine had never been told in a more complete form with traditional recipes to carry the flavor of the Cajuns and Creoles into the ‘90s," Folse said. Chef Folse provides the history behind each dish, adding depth to the inherent traditions of those who created them. More than 250 recipes are featured in this 352-page cookbook.
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Book Description
Editorial Reviews
From the Author
Here in South Louisiana, the evolution process can be witnessed at every turn. This evolution is brought about when new ingredients and ideas are introduced into a region. That culmination of knowledge is witnessed in the pages of The Evolution of Cajun and Creole Cuisine.
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful:
5.0 out of 5 stars
NOW I CAN COOK CAJUN AND CREOLE!,
By A Customer
This review is from: The Evolution of Cajun and Creole Cuisine (Hardcover)
Chef John Folse's THE EVOLUTION OF CAJUN AND CREOLE CUISINE is an absolute must for any kitchen, whether it is home to a well-seasoned chef or a ripe, budding cook. Folse's description of the seven nations that settled Louisiana, the intermarriage of their cultures and cuisine and the recipes found between the covers of this book culminate in a "mouth-watering" explosion of down-home, Louisiana flavor.The recipe format was easy to follow and ingredients were easy to find in most any supermarket. From cooking the roux to garnishing the final dish, EVOLUTION turns the simplest meals into culinary masterpieces.
5 of 6 people found the following review helpful:
5.0 out of 5 stars
Authentic Creole Home Cooking,
By
This review is from: The Evolution of Cajun and Creole Cuisine (Hardcover)
I am a Creole who grew up thinking everybody ate gumbo at least once a week. Using this cook book is like having my momma looking over my shoulder telling me how to make all her favorite dishes. I have purchased at least a dozen of these books for gifts to family and friends.
5.0 out of 5 stars
Fantabulous!!!,
By
Amazon Verified Purchase(What's this?)
This review is from: The Evolution of Cajun and Creole Cuisine (Hardcover)
I bought this after receiving his encyclopedia to cajun cooking book (great story cookbook!). This one is proven to be fantastic. I love the areas for notes for each recipe. For our tastes, if you cook by the book, its a little bland for us and end up using more spices and seasonings. The notes gives us a place to mark our variations instead of asking "what did we do different that time?". Overall his recipes are delicious and easy to follow. I given several as gifts.
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Inside This Book
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First Sentence:
As both Cajun and Creole cuisines are descended from their French classical and regional ancestors, I must place major emphasis on the importance of stocks in our cooking. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Servings Comment, New Orleans, Hour Comment, Hours Comment, Fry Daddy, Lafitte's Landing Restaurant, Fry Baby, James Parish, Long Island, Dominique Youx, Gulf of Mexico, Mississippi River, Cafe Brulot, Cups Comment, Jean Lafitte, Cup Comment, North Louisiana, South Louisianians New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
As both Cajun and Creole cuisines are descended from their French classical and regional ancestors, I must place major emphasis on the importance of stocks in our cooking. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Servings Comment, New Orleans, Hour Comment, Hours Comment, Fry Daddy, Lafitte's Landing Restaurant, Fry Baby, James Parish, Long Island, Dominique Youx, Gulf of Mexico, Mississippi River, Cafe Brulot, Cups Comment, Jean Lafitte, Cup Comment, North Louisiana, South Louisianians New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats by Sid Goldstein in Back Matter
- American Regional Cuisine by The Art Institutes in Back Matter
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