Evolution of Cajun and Creole Cuisine

by John D. Folse

The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 250-year-old history of Cajun and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0962515205
• ISBN13: 9780962515200
• Release Date: December 1989
• Publisher: Chef John Folse and Co.
• Length: 352 Pages
• Weight: 1.95 lbs.

Customer Reviews

Folse's cookbook review

This is the only cookbook I've ever actually sat down and read. I learned so much about cooking that I was inspired to try some of these recipes. They're a little bit challenging but I think the average home cook can make these recipes work in their own kitchens. My family loves the ones I've made. If you are a semi-serious cook, or a professional chef, this is one book you can't pass up for your library!

John Folse : Master Chief and Historian

John Folse is a great representative of South Louisiana Cajun Cooking and loves the history of the area. He relates the melting pot of the many nationalities that contributed to the culinary richness of South Louisiana cooking. This is an excellent book to learn all about all kinds of "roux", recipes and techniques of Cajun cooks. It's a fun book!

Authentic Creole Home Cooking

I am a Creole who grew up thinking everybody ate gumbo at least once a week. Using this cook book is like having my momma looking over my shoulder telling me how to make all her favorite dishes. I have purchased at least a dozen of these books for gifts to family and friends.

incredibly tantilizing recipes

For anyone who loves the magic of the south especially the festivities behind louisianas Marty Gras would love to get a nibble if not more from this book. It is a very straightforward and beautifully prepared recipe book that will take you through years of shopping and parties with friends and families.Enjoy!

NOW I CAN COOK CAJUN AND CREOLE!

Chef John Folse's THE EVOLUTION OF CAJUN AND CREOLE CUISINE is an absolute must for any kitchen, whether it is home to a well-seasoned chef or a ripe, budding cook. Folse's description of the seven nations that settled Louisiana, the intermarriage of their cultures and cuisine and the recipes found between the covers of this book culminate in a "mouth-watering" explosion of down-home, Louisiana flavor.The recipe format was easy to follow and ingredients were easy to find in most any supermarket. From cooking the roux to garnishing the final dish, EVOLUTION turns the simplest meals into culinary masterpieces.