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Cajun & Creole Cooking With Miss Edie & The Colonel: The Folklore & Art Of Louisiana...
by Edie Hand
Available from Powells.com
$17.95
on 7-23-2010
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Features
ISBN Number: 9781581826173
Subtitle: The Folklore and Art of Louisiana Cooking
Written by: Hand, Edie
Written by: Paul, William G.
Published by: Cumberland House Publishing
Filed Under: Regional & Ethnic, Cajun & Creole
Filed Under: Cookery, american
Filed Under: Louisiana style
Filed Under: Cookery, American, Louisiana style.
Filed Under: Cookery, cajun
Copyright: 2007
Date of Publication: November 2007
Cover Type: Hardcover
Written in: English
Illustrations: Yes
Number of Pages: 281
Book Size: 9.20x7.36x1.11 in. 1.43 lbs.
This is a unique Louisiana cook book that teaches the basics of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, "Cajun and Creole Cooking with Miss Edie and the Colonel" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts. Review: "If you find the terms 'cajun' and 'creole' interchangeable, this primer on authentic Louisiana cooking from Gulf Coast natives Hand and Paul will school you with delicious lessons in the subtleties of each. Devoting the first third to everything from seasoning a new iron skillet and defining local favorites (Ribbon Cane Syrup, Filé Powder) to a timeline of Louisiana culinary history, Hand and Paul ably guide newcomers toward the first recipes: 18 classic sauces (Remoulade, Espagnole, etc.) that crop up often. Entrees include well-loved standards like Crawfish Etouffée, Jambalaya and Bananas Foster, as well as Cajun takes on ribs, roast duck and popcorn balls (known as Tac Tac, they're laced with pecans). Catering to extra-regional tastes, Hand and Paul offer key variations, such as five basic gumbos, that illustrate the breadth of a staple. Novices might be intimidated by the sheer number of ingredients required for a given dish (Vegetarian Gumbo calls for 24), though it's mainly herbs and spices adding to the count; well-stocked cooks should get by with a minimal investment in new spices. The authors' devotion to doing things the 'right way'-homemade stocks, fresh herbs, etc.
isn't for everyone, but the New Orleans-authentic results are surefire crowd-pleasers. " Publishers Weekly (Copyright Reed Business Information, Inc.)
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