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The Evolution of Cajun and Creole Cuisine [Hardcover]

John D. Folse
4.7 out of 5 stars  See all reviews (14 customer reviews)

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Book Description

December 1989 0962515205 978-0962515200 1st
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.

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.

Product Details

  • Hardcover: 352 pages
  • Publisher: Chef John Folse & Co; 1st edition (December 1989)
  • Language: English
  • ISBN-10: 0962515205
  • ISBN-13: 978-0962515200
  • Product Dimensions: 9.2 x 6.9 x 1.6 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #401,708 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews
12 of 13 people found the following review helpful
5.0 out of 5 stars NOW I CAN COOK CAJUN AND CREOLE! March 22, 2000
By A Customer
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.
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9 of 10 people found the following review helpful
5.0 out of 5 stars Authentic Creole Home Cooking March 16, 2006
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.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Only minor faults prevent 5 stars August 13, 2013
About the book itself, it is well organized, has a nice large font for easy reading at a distance, and is easy to follow. The ingredients list is mostly ordered as it's used in the recipe, making it much simpler to keep track. The current chapter (eg. Vegetables) is largely printed on every page, so the entire book is easy to navigate. To state it simplified, the execution is well done. The only problem is that the recipe instruction is always a single paragraph - which is not intuitive to follow. An English version of the French titled recipes would have been a nice addition, but the comment section usually does this job in a much more wordy method.

The title is pretentious, much like the standard book: 'Mastering the Art of French Cooking' (MAFC), which I'll need to compare and contrast a bit. Unlike MAFC, there aren't chapters devoted to methods and reasons. For example, MAFC shows a mother sauce and the common sauces recipes derived from the mother. This book is mostly just recipes with an interesting, but usually trivial, comment about each recipe. The same goes for the forward for each chapter of the book. The "evolution" is more about a historical placement of the recipes and nothing about the cooking theory.

The ingredients can be an issue. You're not going to have all of them in a home kitchen. While most serious home cooks will have a variety of vegetables, spices, wines, and condiments always around; a split hog's head is not going to be on that list, nor several cups of bacon drippings. Just like French cooking, this cajun cousin has a sauce for everything. The sauces usually based on stocks (and essential item), and the stock recipes call for these uncommon items (like marrow bones and shin of beef).
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2 of 2 people found the following review helpful
5.0 out of 5 stars The real Cajun Chef March 14, 2012
As a person from the deep south, I continue to look for authentic southern dishes. Chef John D. Folse is authentic. I liked this book so much I bought others by Folse. It is the only cookbook I have ever seen that provides space for notes to add or delete ingredients. I cook by taste and always make notes in the margins of my cookbooks. Now there is a Chef who recognizes people like me. The dishes are truely authentic. In addition, Folse provides beautiful pictures of the south, and the history behind some of the dishes. I am now planning a trip to see some of those out-of-the-way places Folse describes, and sample the food.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Fantabulous!!! February 5, 2010
Format:Hardcover|Verified Purchase
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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2 of 2 people found the following review helpful
5.0 out of 5 stars Folse's cookbook review July 4, 2008
Format:Hardcover|Verified Purchase
This is the only cookbook I've ever actually sat down and read. I learned so much about cooking that I was inspired to try some of these recipes. They're a little bit challenging but I think the average home cook can make these recipes work in their own kitchens. My family loves the ones I've made. If you are a semi-serious cook, or a professional chef, this is one book you can't pass up for your library!
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1 of 1 people found the following review helpful
5.0 out of 5 stars Cajun Cooking March 23, 2014
Format:Hardcover|Verified Purchase
I have only tried a couple of recipes from this books but they were very good. It was highly recommended to me by a chef friend and I anticipate using it more.
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Most Recent Customer Reviews
3.0 out of 5 stars Cajun/Creole Cookbook
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 more
Published 1 month ago by K. Yamamoto
4.0 out of 5 stars Great Recipes
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 more
Published 5 months ago by Lillian M. Matthews
5.0 out of 5 stars Love it
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 more
Published 7 months ago by C. Y. Washington
5.0 out of 5 stars Drop Me Off In New Orleans
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 more
Published 14 months ago by Susan Husij
5.0 out of 5 stars The consummate authority
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 15 months ago by Girlfriend
5.0 out of 5 stars John Folse : Master Chief and Historian
John Folse is a great representative of South Louisiana Cajun Cooking and loves the history of the area. Read more
Published on January 30, 2007 by M. B. Stinson
5.0 out of 5 stars incredibly tantilizing recipes
For anyone who loves the magic of the south especially the festivities behind louisianas Marty Gras would love to get a nibble if not more from this book. Read more
Published on June 6, 2003 by Joy-Ellen Digiorgio
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