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The Encyclopedia of Cajun & Creole Cuisine
The Encyclopedia of Cajun Creole Cuisine
Author: John D. Folse
Begin with the roux... gumbo, fish courtbouillon, sauce piquante - just some examples of Louisiana's wonderful regional cooking from the southern, more European part of the state. This distinctive and subtle cuisine has developed through the centuries into one of the great cooking styles of the world... we call this Cajun & Creole Cuisine.
ISBN: 258448
Publication Date: 1983
Pages: 381
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Publisher: The Encyclopedia Cookbook Committee INC
Book Type: Paperback
Large Print: Yes
Members Wishing: 6
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