In addition, Folse provides beautiful pictures of the south, and the history behind some of the dishes.
Using this cook book is like having my momma looking over my shoulder telling me how to make all her favorite dishes.
John Folse's book gives a fairly detailed history of Cajun and Creole Cuisine and the recipes are excellent.
The book was okay. I was expecting more re: evolution of Cajun/Creole food but taking into consideration when it was published, it's to be expected. Read morePublished 4 months ago by K. Yamamoto
I purchased this book because I was looking for the history of Creole and Acadian cuisine. It does give some history, but was not detailed enough for my book club presentation. Read morePublished 9 months ago by Lillian M. Matthews
I had 3 of these because the first two were er, borrowed. It's on the same shelf as my professional books. One of my absolute favorite cookbooks. Read morePublished 11 months ago by C. Y. Washington
If you can't get to New Orleans OR can't get enough of New Orleans, this cookbook, by Chef John Folse, is the next best thing. Read morePublished 18 months ago by Susan Husij
Mr. Folse clearly knows and loves his subject matter so if you to have an interest in the history of the region or a wish to reproduce these recipes you will be rewarded.Published 18 months ago by Girlfriend
John Folse is a great representative of South Louisiana Cajun Cooking and loves the history of the area. Read morePublished on January 30, 2007 by M. B. Stinson