The Encyclopedia of Cajun and Creole Cuisine
The Encyclopedia of Cajun and Creole Cuisine by chef John D. Folse is just that, and so much more.
A passion for the cuisine of his native Louisiana is evident from the moment you pick up this weighty 800+ page tome.
This comprehensive cookbook begins with an overview of the rich history of Louisiana. It explains how seven distinct ethnic groups – Italian, African, French, Native American, Acadian, Spanish, and German – shaped Louisiana’s unique food culture.
The book will offer you a better understanding of the terms Cajun and Creole and will give you a sense of the history behind more than 700 mouth-watering recipes. Nothing is left out – you’ll find instructions on everything from making different colors of roux to the perfect crawfish boil and gumbo recipes to advice on sausage making, as well as dozens of recipes for the all-important beverages. Even festivals, holidays, and plantation homes are given their own chapters.
Compiling this Encyclopedia was no simple task. An enormous effort by the author and a team of researchers, chefs, photographers, and editors encompassed four years of research and involved nearly two years of writing.
The Encyclopedia of Cajun and Creole Cuisine is a must-have for anyone interested in the dynamic food of Louisiana.
