Description

Book Synopsis
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.
""

Cajun and Creole Cooking with Miss Edie and the

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    A Hardback by Edie Hand, William G. Paul

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      View other formats and editions of Cajun and Creole Cooking with Miss Edie and the by Edie Hand

      Publisher: Sourcebooks, Inc
      Publication Date: 13/12/2007
      ISBN13: 9781581826173, 978-1581826173
      ISBN10: 1581826176
      Also in:
      Food & Drink National and regional cuisine

      Description

      Book Synopsis
      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.
      ""

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