The Evolution of Cajun and Creole Cuisine

by John D. Folse

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 250-year-old history of Cajun and Creole cuisine. "The rich heritage of Louisiana cuisine had never been told in a more complete form with traditional recipes to carry the flavor of the Cajuns and Creoles into the ‘90s," Folse said. 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.

Genres: Cookbooks

352 pages, Hardcover

First published December 1, 1989

Reviews

[Brian]

He puts mushrooms in his jambalaya, with nary a spice aside from a sprinkling of salt and cayenne. Just...pass on this and get Paul Prudhomme's book.

[camille margot]

Term paper

[Karen]

A history of cajun and creole cooking with recipes and techniques. One of the 3 or 4 necessary books for anyone who wants to cook cajun food.