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Chef Folse's seventh cookbook is the authoritative collection
on Louisiana's culture and cuisine.The book features more
than 850 full-color pages, dynamic historical Louisiana photographs
and more than 700 recipes. You will not only find step-by-step
directions to preparing everything from a roux to a cochon
de lait, but you will also learn about the history behind
these recipes. Cajun and Creole cuisine was influenced by
seven nations that settled Louisiana, from the Native Americans
to the Italian immigrants of the 1800s. Learn about the significant
contributions each culture made-okra seeds carried here by
African slaves, classic French recipes recalled by the Creoles,
the sausage-making skills of the Germans-and more. Relive
the adventure and romance that shaped Louisiana, and recreate
the recipes enjoyed in Cajun cabins, plantation kitchens and
New Orleans restaurants.
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Chef Folse has hand picked the recipes for each chapter to ensure
the very best of seafood, game, meat, poultry, vegetables, salads,
appetizers, drinks and desserts are represented. From the traditional
to the truly unique, you will develop a new understanding and love
of Cajun and Creole cuisine. The Encyclopedia would
make a perfect gift or simply a treasured addition to your own cookbook
library.
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