The Encyclopedia of Cajun & Creole Cuisine (Hardcover)

~ John D. Folse (Author) "When Columbus sailed to America, Native Americans had been living in Louisiana for more than 3,500 years..." (more)
Key Phrases: Servings Comment, New Orleans, Hours Yields (more...)

Editorial Reviews

Product Description

Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

Product Details

• Hardcover: 852 pages
• Publisher: Chef John Folse & Company Publishing (December 2004)
• Language: English
• ISBN-10: 0970445717
• ISBN-13: 978-0970445711
• Product Dimensions: 12.1 x 10.4 x 1.7 inches
• Shipping Weight: 9.6 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (56 customer reviews)
• Amazon.com Sales Rank: #48,319 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #6 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole
  #9 in	Books > Reference > Encyclopedias > Cooking
  #10 in	Books > Travel > United States > Regions > South > West South Central

Customer Reviews

Most Helpful Customer Reviews

16 of 18 people found the following review helpful:

5.0 out of 5 stars The authoritative book on Cajun and Creole Cuisine, June 28, 2005

By	Stove Hound (South Louisiana) - See all my reviews

This book is the authoritative publication on Cajun and Creole cuisine. The research is reliable, the photography is stunning. The recipes must be kitchen tested as they really work! The historical content is commanding and gives one an insight not only into the culture of South Louisiana but also the determining factor into how and why the cuisine evolved. This is a dependable reference book one can be confident in for any culinary research or party planning. The stories associated with each recipe make wonderful dinner conversation. This book would be a bargain at twice the price.

18 of 21 people found the following review helpful:

5.0 out of 5 stars An Oasis in My Desert, March 20, 2006

By	Kenneth Mayeaux "Mayeauxs On Mission" (Arizona) - See all my reviews (REAL NAME)

For the last 5 years we've been living in the deserts of Mexico and southern Arizona. I know all too well what it means to miss New Orleans. On a trip home last summer, friends of ours had this book displayed on their coffee table. I knew immediately I had to have it on my own table in Arizona. People there just don't understand our passion for food and culture.

The book is a salve for my longing for home. It is the most beautiful cookbook I've ever seen. But its so much more than a cookbook -- it's a cultural catalog of south Louisiana history, food and life. Whenever I'm really missing home, I pop in a Harry Connick Jr. CD, browse this tome for a good recipe and cook up something from home while sipping a glass of wine. As the Visa commercial goes...."priceless!" Buy this book!!!

I also bought the book for my Dad who lost all his cookbooks in Katrina -- this is the only book that could come close to replacing a collection of Louisiana cookbooks.

12 of 14 people found the following review helpful:

5.0 out of 5 stars Louisiana Culture Explained and tasted, June 28, 2005

By	John L. Smith "Creole Food Lover" (Baton Rouge, LA) - See all my reviews (REAL NAME)

This book goes far beyond any cookbook's boundaries. Yes it has hand picked recipes that are tried and proven and full of history that makes it well worth the price. But The first Chapter, "Louisiana her story" puts this book in a category that has not yet been created. Reading how the seven nations came together over hundreds of years each bringing their own culture and watching it all mesh together to becom what is known as Cajun Creole & Cuisine is rally a work of art. Little things like why the Timbalier Islands are named such by the French Aristocratic women as they saw the islands lighted by tens of thousands of lighting bugs...resembling a grand Chandelier. This book should be in the hands of every Culinary student, history student, Louisiana residences and eateries.
Well researched from front to back...I recommend it to everyone!