The Encyclopedia of Cajun & Creole Cuisine by John D. Folse  (45)
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Editorial Reviews
Book Description
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.
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.
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.
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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