| Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking Contributor(s): Hand, Edie (Author), Paul, William G. (Author) |
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ISBN: 1581826176 ISBN-13: 9781581826173 Publisher: Cumberland House Publishing OUR PRICE: $20.66 Product Type: Hardcover - Other Formats Published: November 2007 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Cajun & Creole |
| Dewey: 641.597 |
| LCCN: 2007039221 |
| Physical Information: 1.11" H x 7.36" W x 9.2" (1.43 lbs) 281 pages |
| Themes: - Cultural Region - Deep South - Cultural Region - Mid-South - Cultural Region - Southeast U.S. - Geographic Orientation - Louisiana - Topical - Cajun |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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."" |