The Encyclopedia of Cajun & Creole Cuisine lagniappe étouffée and jambalaya

étouffée and jambalaya

is finally available

with special emphasis on the unique cultures of the Creoles and Cajuns

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The Encyclopedia of Cajun & Creole Cuisine lagniappe étouffée and jambalaya"The Encyclopedia of Cajun & Creole Cuisine," the book Louisianians waited 300 years to taste, is finally available! Chef John D. Folse's seventh cookbook is a compilation of four years of research, two years of writing and a lifetime of experience cooking and sharing Louisiana's cuisine. Countless historical images, dazzling color and tantalizing food photography illustrate the origins and evolution of Cajun and Creole cooking. Each of the seven