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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans - Softcover
Synopsis
Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient information have been carefully sandwiched into one meaty volume by two New Orleans cooks--Lisette Verlander and Susan Murphy, owners of The Cookin' Cajun Cooking School. Over twenty thousand students a year learn the difference between Cajun and Creole cooking while getting a firsthand experience on how to make this delicious fare under the direction of the authors. You'll think you've just pulled up a chair in their kitchen.
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From the Back Cover
We've included both traditional and more up-to-date recipes, as well as the tips, techniques, and ingredient information you'll need to share the secrets of South Louisiana's spirited cooking. Cookin' Cajun Cooking School's family stories illuminate traditional celebration lore in New Orleans' unique Creole culture, where a Big Easy goo time is always accompanied by great food.
From the Inside Flap
Contents Dedication Foreword by Dick Brennan Introduction Celebrations and Libations Appetizing Beginnings It's Soup Big Easy Entrees The Sweet Life Lagniappe Definitions Index
"About this title" may belong to another edition of this title.
- PublisherGibbs Smith
- Publication date2000
- ISBN 10 087905784X
- ISBN 13 9780879057848
- BindingPaperback
- LanguageEnglish
- Number of pages96
- Rating
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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans
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