The Encyclopedia of Cajun & Creole Cuisine by John D. Folse
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(Hardcover)
- Pub. Date: December 2004
- Sales Rank: 257
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Product Details
- Pub. Date: December 2004
- Publisher: Chef John Folse & Company
- Format: Hardcover
- Sales Rank: 257
- ISBN-13: 9780970445711
- ISBN: 0970445717
Synopsis
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.
Customer Reviews
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- Ratings: 22Reviews: 16
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The definitive book on Cajun and Creole cuisine and their history.by jalbertog
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May 30, 2009: John Folse is Louisana's authority and ambassador to the world regarding cajun and creole cooking. He is not only a chef, but also an historian and story teller. No one has has a deeper understanding of the influences of cajun, creole and all the many other cultures that blend to make Louisiana's cuisine so unique. Whatever venues he uses -books, personal appearances or TV, he not only gives you the recipes and clearly explains how to prepare them, he also gives you their related history.
The Encyclopedia of Cajun & Creole Cuisine by John D. Folseby DL38
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April 20, 2009: I saw this book in New Orleans at a cooking school and thought what a wonderful addition to my library it would be. Beuatiful illustrations and a wonderful history of New Orleans and creole/cajun food. I absolutely love this book
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