Cajun and Creole Cooking with Miss Edie and the Colonel
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A01=Edie Hand
A01=William G. Paul
Art of Louisiana Cooking
Author_Edie Hand
Author_William G. Paul
beignets
cajun
Category=WBN
cookbook
creole
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Folklore and Art
French quarter
gumbo
Louisiana culture
Louisiana history
Miss Edie and the Colonel
new orleans
recipes
southern cooking
Product details
- ISBN 9781683366850
- Dimensions: 177 x 254mm
- Publication Date: 13 Dec 2007
- Publisher: Turner Publishing Company
- Publication City/Country: US
- Product Form: Paperback
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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.""
