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Cajun Cooking: Succulent Recipes from Louisiana
by Marjie Lambert

Cajun cooking truly represents the "melting pot" of cultures that makes up the United States of America. True to their French ancestry, Cajuns employ many of the ingredients and cooking techniques of French cuisine. Combined with African and native Indian influences and a distinctly Spanish use of hot spices, and applied to regional ingredients such as the abundance of seafood, game birds, sweet potatoes, eggplants and okra, and spicy Tasso ham and Andouille sausage, the result is hearty, tantalizing and entirely unique.

Cajun Cooking is a collection of the very best recipes, including well known favorites such as Blackened Redfish, Cajun BBQ Shrimp, Oysters Bienville, Red Beans and Rice, and Bananas Foster. Typical Cajun ingredients are catalogued, together with suggested alternatives should they prove hard-to-find, and the techniques in perfecting the basics of Cajun cooking - rouxes and rich stocks - are carefully explained.

Large paperback,1991, 128pages, very good condition Please click here to ask a question
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