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The Encyclopedia of Cajun and Creole Cuisine
Books: CookBooks: Cajun Cooking: Item 6
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The Encyclopedia of Cajun and Creole Cuisineby John D. Folse
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6 of 7 people found the following review helpful: An Oasis in My Desert, March 20, 2006 Reviewer:Kenneth Mayeaux "Mayeauxs On Mission" (Arizona) - 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.
Book 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.
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