Cajun-Creole Cooking

by Terry Thompson-Anderson

With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.

Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table.

Genres: Cookbooks, Cooking, Food, Nonfiction

Mass Market Paperback

First published January 1, 1987

Reviews

[Jeffrey Caston]

It's old school, but it's got some decent recipes in here. This book taught me how to make gumbo.

[Glennis]

I have loved this book for more than 20 years! I went searching for a recipe for Blackened Redfish, and found so very much more! From appetizers to desserts, steaks, seafood, vegetables...it's all here!

[Loree]

So many good recipes... this is well-used in my kitchen.