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(More customer reviews)John Folse knows more about Cajun and Creole cooking than do "carpet bagger" chefs like Emeril who come down to New Orleans from the North and try to pass themselves off as experts on Louisiana cuisine. This book shows Chef Folse as an expert on not only the food, but the people and the culture of Louisiana. If you want to learn how to cook "real" Louisiana food, do yourself a favor and get a couple of Chef Folse's cookbooks.
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Discover the origin of many of America's premier dishes in this 335-page cookbook. It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine developed. With influences from the Native Americans, French, Spanish, English, Africans, Germans and Italians, the cuisine of South Louisiana is recognized worldwide. In this book filled with more than 300 recipes and 150 full-color photographs, Chef Folse documented the masterpieces of plantation kitchens. The 300-year-old story of Louisiana's cuisine and cultures is also told in this book. Savor the history and recipes of those great mansions of Louisiana.
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