Cajun Creole Recipes and Cajun Cooking – Creole Cooking and Cajun Food Recipes for the Soul
What is Creole cookery? It is a recipe itself; for ingredients take Classical French cuisine…
Combine with equal parts of Spanish and Anglo-Saxon classical cuisine…
Blend well…
Take herbs and spices from France and Spain coupled with…
seasoning learned from the Choctaws and Chickasaws…
Take ingenuity of the refugee Acadians (Cajuns) who had to…
learn the use of nature’s own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos…
Add the exotic taste and magic seasoning power of the African cook…
Voila! Creole cookery! whose tenets are economy and simplicity governed by patience and skill to produce a subtle, exotic, and succulent cuisine recognized throughout the world; a cuisine which stands apart from all others.
In the course of Louisiana history great chefs and restaurateurs arose who created dishes destined to become famous among gourmets of all nationalities. Their cardinal rule was to mate meat, fowl, fish, or game with the fruits of the fields and woods currently in harvest. (dustjacket flap)
Additional information
| Weight | 414 g |
|---|---|
| Dimensions | 15 × 3 × 21.5 cm |
| Author | William I. Kaufman |
|---|---|
| Publisher | Doubleday & Company Inc |
| Published On | 1962 |
| Pages | 227 |
| Country | New York: USA |
| Language | English |
| Dimension | 15cm x 21.5cm |
| Item Weight | 414gm |