The Evolution of Cajun and Creole Cuisine

The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 300-year-old history of Cajun and Creole cuisine with traditional recipes to carry the flavor of the Cajuns and Creoles into the '90s. Chef Folse provides the history behind each dish, adding depth to the inherent traditions of those who created them. More than 250 recipes are featured in this 352-page cookbook.