Cajun and Creole Cooking with Miss Edie and the Colonel

by Edie Hand

Hardcover, 2007

Status

Call number

American - Cajun, Creole -- HAN

Call number

American - Cajun, Creole -- HAN

Publication

Cumberland House Publishing (2007), Hardcover, 352 pages

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. ""… (more)

Physical description

352 p.; 9.2 inches
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