Bayou Cook Book: Creole Cooking From the Plantation Country and New Orleans

By Thomas Holmes

Book Overview

"Full of good, basic recipes. . . . It includes both Creole and bayou specialties selected for the distinctive local flavor for which the foods of Bayou Teche are famous."
-Ann Valentine, Franklin (LA) Banner

Bayou Cook Book reveals the secrets of traditional South Louisiana Creole cooking. A compilation of family recipes and favorites, this unique cook book is a must for those who love Creole dishes.

The recipes in this volume depend heavily upon the use of spices and herbs which "enhance, not overpower, the interesting foods."Accordingly, author Thomas J. Holmes Jr., provides a complete list of seasonings used, including a handy chart to help the cook season properly.

From recipes for the bride to family favorites, Holmes covers every aspect of bayou cooking. The traditional Creole dishes are all here: Shrimp Remoulade, Seafood Gumbo, Crawfish Etoufee, along with familiar and not so familiar recipes from the plantation country of Louisiana.

• Format: Spiral-bound
• Language: English
• ISBN: 088289417X
• ISBN13: 9780882894171
• Release Date: January 1983
• Publisher: Pelican Publishing Company
• Length: 192 Pages
• Weight: 0.57 lbs.
• Dimensions: 0.7" x 8.0" x 6.0"