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The Evolution of Cajun and Creole Cuisine Hardcover – December 1, 1989

ISBN-13: 978-0962515200 ISBN-10: 0962515205 Edition: 1st

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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: #312,452 in Books (See Top 100 in Books)

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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Customer Reviews

4.7 out of 5 stars
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In addition, Folse provides beautiful pictures of the south, and the history behind some of the dishes.
Sous Chef
Using this cook book is like having my momma looking over my shoulder telling me how to make all her favorite dishes.
Yolanda Eva Berry
John Folse's book gives a fairly detailed history of Cajun and Creole Cuisine and the recipes are excellent.
Lillian M. Matthews

Most Helpful Customer Reviews

12 of 13 people found the following review helpful By A Customer on March 22, 2000
Format: 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.
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9 of 10 people found the following review helpful By Yolanda Eva Berry on March 16, 2006
Format: 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.
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2 of 2 people found the following review helpful By C. Clark on August 13, 2013
Format: Hardcover
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 By Sous Chef on March 14, 2012
Format: Hardcover
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 By S. Gross on 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 By Virginia C. Bailey on 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 By Gloria A. Mitchell on 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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