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.""
General
Imprint: |
Cumberland House Publishing,Us
|
Country of origin: |
United States |
Release date: |
December 2007 |
Authors: |
Edie Hand
• William G. Paul
|
Dimensions: |
254 x 178 x 16mm (L x W x T) |
Format: |
Paperback
|
Pages: |
304 |
ISBN-13: |
978-1-68336-685-0 |
Categories: |
Books >
Sport & Leisure >
General
|
LSN: |
1-68336-685-9 |
Barcode: |
9781683366850 |
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