Cajun and Creole Cooking With Miss Edie and the Colonel

Cajun and Creole Cooking With Miss Edie and the Colonel

The Folklore and Art of Louisiana Cooking

Book - 2007
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Baker & Taylor
Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, a unique Louisiana cookbook discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking; analyzes the varied ethnic influences; and presents 150 dishes with authentic Cajun or Creole appeal.

Ingram Publishing Services
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 section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.
""


Publisher: Nashville, Tenn. : Cumberland House Pub., 2007
ISBN: 9781581826173
1581826176
Branch Call Number: 641.5976 HAN
Characteristics: xv, 281p. : ill. ; 24 cm
Additional Contributors: Paul, William G. 1954-

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