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Evolution of Cajun and Creole Cuisine
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 ...more
Hardcover, 352 pages
Published December 31st 1989 by Chef John Folse and Co.
(first published December 1989)
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