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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Inside This Book Citations: 2 books that cite this book Explore: Citations | Books on Related Topics | Concordance | Text Stats Key Phrases - CAPs: Servings Comment, New Orleans, Hour Comment, Hours Comment, Fry Daddy (more) Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |
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Inside This Book
(learn more)
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 |
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 |