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Language: en
Pages: 295
Pages: 295
Type: BOOK - Published: 2015-09-15 - Publisher: Harvard Common Press
Cooking through the seasons on Avery island in Louisiana.
Language: en
Pages: 305
Pages: 305
Type: BOOK - Published: 2007-04-01 - Publisher: Macmillan + ORM
When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks abo
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 1985 - Publisher:
Featuring totally traditional and authentic Cajun recipes straight from Louisiana's bayou country, collected and produced by a member of a second-generation Lou
Language: en
Pages: 222
Pages: 222
Type: BOOK - Published: 2005 - Publisher: Hippocrene Books
"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Sti
Language: en
Pages: 88
Pages: 88
Type: BOOK - Published: 1997 - Publisher: Gibbs Smith Publishers
Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orl