Cajun-Creole Cooking - Softcover

Thompson, Terry

Softcover

ISBN 10: 0895863715 ISBN 13: 9780895863713

Publisher: HP Books, 1986

Synopsis

Gathers Creole-style recipes for appetizers, soups, gumbos, bisques, salads, poultry, meat, fish, shellfish, vegetables, rice, beverages and desserts

About this title

From the Back Cover:

"Terry Thompson's view of the Cajun-Creole table is as personal as a Southern Drawl.... Everyone, North and South as well, will treasure the recipes." --Bert Greene

"More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous .... Cajun-Creole Cooking is a must for anyone seriously interested in American food."--Merle Ellis, The Butcher

"A vast collection of innovative recipes that can be made by cooks throughout the United States."--Bon Appetit

"The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style."--The Philadelphia Inquirer

From the Inside Flap:

With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.

Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table.

About this edition

• Publisher: HP Books
• Publication date: 1986
• ISBN 10: 0895863715
• ISBN 13: 9780895863713
• Binding: Paperback
• Number of pages: 176