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The Encyclopedia of Cajun & Creole Cuisine
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. 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.
852 pages, Hardcover
First published December 1, 2004
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Displaying 1 - 11 of 11 reviews
I don't believe there is a better, more accurate book on the history of Creole and Cajun cuisine. John Folse is the preeminent expert, in my opinion. This book is a generational masterpiece and should be on your shelf if you consider your self a decent meal maker.
Actually, the rating of this book is likely to evolve as I get a chance to try more recipes. The principle value of the book thus far is as an amazing cultural guidebook to the historic cuisine of Louisiana.
Unbelievably comprehensive and fantastically well-researched. As a consequence though, the book weighs a ton and is therefore somewhat impractical in the kitchen. Good coffee table book though.
Unbelievably comprehensive and fantastically well-researched. As a consequence though, the book weighs a ton and is therefore somewhat impractical in the kitchen. Good coffee table book though.
SUPER FANTASTIC - everything you could possibly (or pretty darn close) want to know & more about the history of louisiana cooking. the pictures are gorgeous and the recipes are really helpful. this book is the trifecta of cookbooks - it's an informative read, beautiful coffee table book & contains understandable recipes from a world renowned chef.
The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse, is a fantastic resource for your cooking library! This book is packed with history and photographs of seven nations as the cooking in the region evolved over the centuries...filled with fantastic recipes!
a cajun cook's encyclopedia, dictionary and bible.
I collect cookbooks, and this is the best cookbook I have ever owned. It is beautifully done, and every recipe I have tried has been nothing less than exceptional.
This one is AMAZING. Although the gumbo won't be yo mama's (nothing will ever be).
Currently reading
October 28, 2008
Holy Frijoles this book is HUGE!!!
Not only a great Cajun cookbook, also has an amazing Louisiana history section, and great photos & illustrations.
This might be the best book ever written. I do not know how I lived without it.
Outstanding.
Displaying 1 - 11 of 11 reviews