Chef John Folse's Plantation Celebrations: Recipes From Our Louisiana Mansions by Chef John D. Folse

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  • mjes on August 08, 2021

    Amazing - a John Folse cookbook you can lift with one hand!! I love John Folse's work but find it easier to read than to cook. This recipe for English peas with pearl onions and andouille (pg 130) caught my attention as I love creamed peas and pearl onions. I found it difficult to set aside my expectations of "creamy" to settle for a water based gravy but this dish is flavorful in a way that doesn't require creamy. I also had problems with the canned peas rather than fresh or frozen. I can understand why others would love this recipe - I will keep bits and pieces of the recipe in mind when I next make peas and onions but much though I'm glad I tried this, I am unlike to repeat it.

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  • ISBN 10 0962515221
  • ISBN 13 9780962515224
  • Published Jan 01 1994
  • Format Hardcover
  • Page Count 335
  • Language English
  • Countries United States
  • Publisher Chef John Folse & Co

Publishers Text

Discover the origin of many of America’s premier dishes in this 335-page cookbook. It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine developed. With influences from the Native Americans, French, Spanish, English, Africans, Germans and Italians, the cuisine of South Louisiana is recognized worldwide. In this book filled with more than 300 recipes and 150 full-color photographs, Chef Folse documented the masterpieces of plantation kitchens. The 300-year-old story of Louisiana’s cuisine and cultures is also told in this book. Savor the history and recipes of those great mansions of Louisiana.

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