These recipes reflect the Cajun/Creole cuisine of South Louisiana. This mixture of French, Spanish, African, American, German, Italian, and Acadian cultures created a unique society noted for its "Joie De Vivre" (Joy of Living) and, of course, good food!
Includes sections on entrées, seafood, side dishes, sauces, and "lagniappe", or "something extra". All recipes are simple to prepare, with common ingredients.
"synopsis" may belong to another edition of this title.
Mel Melton, a native of North Carolina, was introduced to Cajun society when visiting South Louisiana in the summer of 1969. He quickly became hooked on all things Cajun, moved to the area and adapted his singing and harmonica playing to Zydeco music.
To augment his sometimes meager musical pay, Mel began working as a chef's assistant at some of the best Cajun restaurants in the LaFayette, Louisiana area. Eventually he became a noted chef as well as a well known musician/songwriter. Since then, Mel has successfully blended the two careers. He often conducts cooking schools in conjunction with concerts, satisfying the ear and palate of audiences worldwide.Review:
"... a book of Cajun culinary delights that we can whip up to impress our family and friends." -- Dirty Linen magazine April/May 2001
"About this title" may belong to another edition of this title.
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