The Evolution of Cajun and Creole Cuisine by Chef John D. Folse
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- ISBN 10 0962515205
- ISBN 13 9780962515200
- Published Dec 01 1989
- Format Hardcover
- Page Count 352
- Language English
- Edition 1st
- Countries United States
- Publisher Chef John Folse & Co
Publishers Text
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.Other cookbooks by this author
- After the Hunt: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery
- Black Magic: 100 Years of Cast Iron Cooking
- Can You Dig It: Louisiana's Authoritative Collection of Vegetable Cookery
- Chef John Folse's Plantation Celebrations: Recipes From Our Louisiana Mansions
- The Encyclopedia of Cajun & Creole Cuisine
- Hooks, Lies & Alibis: Louisiana's Authoritative Collection of Game Fish & Seafood Cookery
- Hot Beignets & Warm Boudoirs
- Something Old & Something New: Louisiana Cooking with a Change of Heart
