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Subtitled 'With a Little Extra Added Known As Louisiana Lagniappe'. From page 1: "Lagniappe: '..a small present given to a customer with a purchase.'--Webster's New World Dictionary. Lagniappe is said to have originated among the Bayou folks in South Louisiana because they knew fo' sho' that the Good Lord adds again to man's allotted time those hours spent in cooking. After partaking of the exquisite recipes concocted by these sons and daughters of Evangeline, Glenna and I now know why they live to such a ripe old age and yet maintain a youthfulness that even the very young would envy: God has, most certainly, added lagniappe to their years. There are many excellent cook books offering recipes of Louisiana cookery. This particular one is different, however, for here we have not concentrated on the old stand-bys and thus echo'd many other good cooks. Instead, we present recipes that make up the daily fare of those folks who live in the Louisiana Bayou Country--recipes that are basic 'Cajun' cooking, many of which were the foundation for famous ones used in New Orleans restaurants. We have added 'lagniappe', however--we have learned to merge our own tastes with theirs, and thus our cooking has become Franco-American. And that's the lagniappe we offer here: authentic 'Cajun' recipes with a special touch we've added ourselves. There's a bit more lagniappe, too. A few of these recipes are exclusively 'Uhler' in nature, without the Cajun influence, necessarily. We hope you enjoy them, too. Perhaps the Good Lord will be kind enough to increase our own span beyond the allotted three score and ten so that we may enjoy a few more years among these wonderful people--people who are not only the finest anywhere, but the finest cooks, too! Bon appetit!"--John & Glenda Uhler, Plaquemine, Louisiana, September, 1966
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Book Description Claitor's Law Books and Publishing, 1980. Condition: New. book. Seller Inventory # M9994475959