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.
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Buchbeschreibung Chef John Folse & Company Publishing, 2004. Hardcover. Buchzustand: Very Good. Zustand des Schutzumschlags: Very Good. 1st Edition. Clean With No Remarks Or Highlights Inside. 841 Pages With The Index. The Dust Jacket Is In Very Good Condition. 5Th Printing. Signed " To Maryeh Good Cooking John D. Folse 2007" At The First Endpaper.We ship from the USA and Canada. Inscribed by Author(s). Artikel-Nr. 037268