Cajun/Creole Cooking

This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, "Cajun and Creole Cooking with Miss Edie and the Colonel" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences-French, Spanish, Italian, African, and American Indian-that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final sections consists of 150 recipes prepared by Miss Edie and the Colonel in a modern kitchen. The recipes include classic sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.Paul, William G. is the author of 'Cajun/Creole Cooking ', published 2007 under ISBN 9781581826173 and ISBN 1581826176.