Coming from the backwoods, swamps and plantations of the Mississippi delta just as much as from New Orleans, and descending from a melting pot of French, African and other cultures in exile, Cajun lifestyle and cuisine has earned its distinction as a true American original.
Included in this intriguing presentation of Cajun food is detailed information on Cajun ingredients and spices, roux, stock and gumbo making, and Cajun specialities. Also included are recipes for 80 staple delicacies such as Pirogue Bayou Teche, Crawfish Etouffee, Crab-Stuffed with Mushrooms, Cajun Meatloaf, Jambalaya, and Smashed Potatoes, Shrimp and Okra Gumbo. Featured are wonderful recipes for Brunch, Thanksgiving, appetizers, side dishes, sauces and gravies, and desserts and coffee.
Far from being just a Cajun cookbook, Cajun: Food, Land, and Culture investigates the relationships between the environment, the food, the people and their cultures, presenting a richly fascinating portrait of a place, a culture and a type of food. Explore this alluring cuisine through luscious photos and fascinating texts on classic Cajun dishes, rare delicacies, and variations on the form.
"synopsis" may belong to another edition of this title.
The book is written by Judith Bluysen, who since 1990 has been the owner and operator of a restaurant devoted to Cajun cooking.
"About this title" may belong to another edition of this title.
Book Description Rizzoli, 2003. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0847825140
Book Description Rizzoli, 2003. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110847825140