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Dewey Decimal Number: 641 EAN: 9780970445711 ISBN: 0970445717 Label: Chef John Folse & Company Publishing Manufacturer: Chef John Folse & Company Publishing Number Of Items: 1 Number Of Pages: 852 Publication Date: 2004-12 Publisher: Chef John Folse & Company Publishing Studio: Chef John Folse & Company Publishing Editorial Review: Product Description: Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library. Average Rating:
 Rating:  - Very Large Coffee table book attractive, but prefer PrudhomeI purchased this book recently. It is very large and will not fit on many book shelves. Includes a great variety of recipes including many that you would probably classify as italian, german, or of other origin. Attractive pictures, and a large number of pages devoted to the history of cooking in Louisiana. I would not call it exhaustive, but it has a nice variety of recipes. I have only tried making the gumbo so far and would say that I prefer the recipe in Paul Prudhome's Louisiana Kitchen. ... Read More Rating: - AuthoritativeThis book is unbelievably impressive. After four years, I finally got my copy. This book is roughly 800 pgs. About 100+ are dedicated up front to the story of the seven nations that make up Cajun and Creole cuisine. I love this insightful info. Does it help you cook any better know, but if you like a little background info with your cookbooks, this over-achieves. What I thoroughly enjoyed was the brief explanation of the difference between Cajun and Creole cuisines. It was only ... Read More Rating: - totally in love with this bookMy friend had this book and from the moment I laid eyes on it, I thought "I have to have one for myself" I am addicted to it. I read it every night. I can picture the finished recipes in my head, when I read them. The best thing that I love about the book is that it brings you back into history on when, who, and how the recipe was, first, created. If you love Louisiana food and the Louisiana way of life, you will be obsessed with it. Christina Laborde, Marksville, Louisiana. Rating: - One big cookbookLike it says its a Encyclopedia, theres a bit of history in the front that makes for great reading. The best part is the recipe's which are varied and very good. My Wife's a great cook and has well over a 100 cookbooks already but she uses this one quite often. Rating: - Absolutely Outstanding- wonderfully illustrated too!This is the most impressive book yet on cajun/ creole cooking. Outstanding in every way (except perhaps the cornbread, all of which had sugar in it, and grandma would whop him over the head with her iron skillet for THAT). Can't wait to cook from this. The recipes, history, festivals, photos, and everything else make this HUGE book indeed an encyclopedia. Impressive that the Italian and German settlers to the state were included in the history and recipe tradition as well, as they generally ... Read More |
