The Evolution of Cajun and Creole Cuisine

by John D. Folse

Overview

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 300-year-old history of Cajun and Creole cuisine with traditional recipes to carry the flavor of the Cajuns and Creoles into the '90s. 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.

Product Details

ISBN-13:	9780962515200
Publisher:	Chef John Folse & Company
Publication date:	01/01/1990
Edition description:	1st ed
Pages:	352
Sales rank:	200,111
Product dimensions:	7.20(w) x 9.60(h) x 1.70(d)