ON SALE! Here's a hard to find copy of a wonderful Southern cookbook by Chef John D. Fosle that is a MUST have for your Cajun and Creole recipe library titled.... The Evolution of Cajun and Creole Cuisine
This hard cover book is in lightly used condition with minimal wear to the covers from use and re-shelving. (No dust jacket.) INSIDE the pages are at least 99% free of any marks, stains or writing. There was a re-shelving mishap that gave a few pages a dog-eared crease at the top tip of the pages, but not too bad. Top of the book there's a few small splash marks, but they don't show on the pages. The book measures and has 487 pages including index.
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.
Mallard Duck Sausage. Bisque of Corn & Crab. Louisiana Seafood Gumbo. Cajun Stuffed Rack of Lamb. The best of traditional Cajun & Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana Chef John D. Folse's newest cookbook "The Evolution of Cajun & Creole Cuisine". Folse's new cookbook is the first of its kind to tell the 250-year old history of Cajun & Creole cuisine. "The rich heritage of Louisiana cuisine has never been told in a more complete form, with traditional recipes to carry the flavor of the Cajuns & Creoles into the 90s," Folse said. "I felt it was time to clear up the misconceptions about Louisiana cooking, & tell American consumers not only where we have been, but also where we are going." Folse provides the history behind each dish & method of preparation, adding depth to the inherent traditions of the Cajuns or Creoles who created them.
More than 250 recipes for stocks & sauces, appetizers, soups, vegetables, poultry, meats, seafood, wild game, desserts & lagniappe ("something extra" in south Louisiana) are featured in the 352 page cookbook.
Chef John Folse's THE EVOLUTION OF CAJUN AND CREOLE CUISINE is an absolute must for any kitchen, whether it is home to a well-seasoned chef or a ripe, budding cook.
Folse's description of the seven nations that settled Louisiana, the intermarriage of their cultures and cuisine and the recipes found between the covers of this book culminate in a "mouth-watering" explosion of down-home, Louisiana flavor.
This is just one of over 1,000 cookbooks in my store including many Southern recipe cookbooks so please check them out!
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