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The Evolution of Cajun and Creole Cuisine by…
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The Evolution of Cajun and Creole Cuisine

by John D. Folse

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I have no idea about the accuracy of statements in the book, but it is surely well-written, and his statements distinguising Cajun from Creole food seem quite logical . The section on sauces is worth the price of the book!
It has many recipes not found other places such as Cochon de Lait. However, I did not find (nor have I any any Louisiana cookbook - did find on the Internet) a recipe for pistolettes.
Be warned, there is no recipe for Poor Boys there, or at leat I didn't find it. There's lots of other stuff though - don't think you'll miss them. The drawings are great too!
  louparris | Dec 11, 2007 |
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Amazon.com Product Description (ISBN 0962515205, Hardcover)

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.

(retrieved from Amazon Thu, 12 Mar 2015 18:13:36 -0400)

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