Download The Encyclopedia of Cajun & Creole Cuisine, by John D. Folse

Download The Encyclopedia of Cajun & Creole Cuisine, by John D. Folse

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The Encyclopedia of Cajun & Creole Cuisine, by John D. Folse

Download The Encyclopedia of Cajun & Creole Cuisine, by John D. Folse

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Product details

Hardcover: 852 pages

Publisher: Chef John Folse & Company Publishing; 34680th edition (December 2004)

Language: English

ISBN-10: 0970445717

ISBN-13: 978-0970445711

Product Dimensions:

10.5 x 2 x 12.5 inches

Shipping Weight: 9.6 pounds

Average Customer Review:

4.9 out of 5 stars

166 customer reviews

Amazon Best Sellers Rank:

#209,247 in Books (See Top 100 in Books)

One of the best gifts you can get/give if you like to cook. I have been giving this as a wedding gift since it came out. The recipes for red beans and rice, ettoufee and gumbo alone are worth the price of admission. If you want to learn a few dishes from the Cajun repertoire or if you like to read about immigrants and their culinary contributions, then this one is for you. If you want to master Cajun food, you will never need another Cajun cookbook as long as you live. It's ALL here. There are pages and pages in the front dedicated to acknowledging contributors to this book, from chef's to grandma's to scholars. It's ALL here.

I just got this book delivered today. First and foremost I had a whole hog pig roast company downtown Chicago for years. For me food is life, social and family. I live to cook and make people happy. No one turns down an invitation to dinner smoke our at my home. This book, this book - it’s the holy grail of all cookbooks. Forget the Creole, Cajun which in of itself is inspiring but if I knew this existed or was available 20 years ago , my library would be cut in half. Well worth the cost of admission, WOW. History, culture, social value at its best.

A history of the people who settled in Louisiana and how their cultures and intermarriages over a period of 400 years evolved into Creole Cuisine. So Food History and a Cookbook. Very nice.Make no mistake it is a cookbook and It is loaded with recipes and preparation techniques. I particularly like the sections on Roux, Stocks and Sauces. His techniques will help you make better Roux and Sauces. At least they helped me. We also enjoyed his inclusion of famous regional dishes such as "Mosca's Chicken Oregano". The Gumbo and Jambalaya recipes are REALLY good..

This is the go to book for Cajun and Creole cooking. Anyone who loves this type of food should have this cookbook.

If you cannot appreciate the Cajun recipes that are in this book, then you may want to look at cooking another type of food. As a person who loves to cook as a hobby, I cannot emphasize how fun and easy this book makes putting together cajun food. The book is absolutely huge and it looks like it has every Cajun recipe that was ever made. The choices from appetizers to desserts is phenomenal across the board, and if you dig deep enough, you'll find some recipes that will make your friends/family jealous. I've actually made one of the desserts on several occasions, ultimately having to fib that it's a guarded family recipe. If you feel like shooting a squirrel in your back yard, they even have recipes for that too.The book is "beginner friendly" and you don't have to be in Top Chef to put the plates together. Other than some of the "exotic" meats, most of the ingredients can be bought at your local supermarkets.If there is one Cajun recipe book to have, this is a definate must have. Have fun with the recipes and enjoy the food, because it's really good.

Loved the history and the photos, but could have used more old time grocery store and country recipes. Also, the weight and physical size relegates the book to the coffee table, making it difficult to peruse on your lap or on the kitchen counter. Even so, a great gift to those who care about the food we Cajuns ate at every meal. The history of our food is well presented, and can't be ignored. Our special Sunday and Holliday dishes, included here, are authentic and not 'gussied up' by tourist 'chefs' who really don't know how the original dishes should taste; probably the most important element in getting it right!Old Time Cajun Cook

I saw this book in a small cookbook store in the French Quarter in New Orleans recently and didn't buy it. The next day, I went back to purchase it and it was gone! The owner had teased the purchase with a sign stating, "Dollar for pound, our best deal in the store". So beware, this book is immense. What drew me to the book were the delicious recipes with gorgeous pictures, what confirmed my purchase was the history lesson. I love local history and this book draws on not only the local cuisine, but all of the different classes of people that migrated to the state and what they brought to their tables. It all culminates in a mixture of ingredients, flavors & culture. It took me a week to read all of the history to include the Author/Chef's personal stories and I couldn't put it down. I have since created over 3 recipes and they are all fantastic! This is one cookbook that my family members will have to inherit!

Chef Folse created a great cook book with this one. In it you'll find recipes for everyday products like chicken, pork, beef, and you'll also find recipes for some game animals as well. The pictures are vibrant and we'll display the pictures on our book easel in our kitchen. Many of the recipes are simple, and there are some for those of us foodies who like a challenge and don't mind the extra steps. I also really enjoyed the first section which detailed how the food of the South La region evolved from the many cultures which settled in the area. It's a culinary history lesson of a great cuisine!

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The Encyclopedia of Cajun & Creole Cuisine, by John D. Folse PDF