- Hardcover: 281 pages
- Publisher: Cumberland House Publishing (Nov 1 2007)
- Language: English
- ISBN-10: 1581826176
- ISBN-13: 978-1581826173
- Product Dimensions: 23.4 x 18.7 x 2.8 cm
- Shipping Weight: 408 g
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Product Details |
Product Description
From Publishers Weekly
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
isn't for everyone, but the New Orleans-authentic results are surefire crowd-pleasers.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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5.0 out of 5 stars (4 customer reviews)
6 of 6 people found the following review helpful
5.0 out of 5 stars
A welcome and recommended addition, Feb 3 2008
By Midwest Book Review - Published on Amazon.com
This review is from: Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking (Hardcover)
Louisiana's culinary traditions are rooted in ethnic influences provided by the French, Spanish, Italian, African, and Native American elements of its history. The result are the very special culinary categories of Cajun and Creole cuisines. Edie Hand, in collaboration with William G. Paul, have compiled 150 authentic regional recipes, as well as an historical survey of significant events in Louisiana culinary history and the unique cultural food customs of the region in "Cajun And Creole Cooking With Miss Edie And The Colonel". the recipes include classic sauces, breakfast dishes, appetizers, dips, soups and gumbos, entrees, vegetables, and desserts ranging from Cajun/Creole Seafood Dip; Creole Mayonnaise; Cajun Sauce Piquant; and New Orleans Creole Jambalaya; to Creole Zucchini and Tomatoes; Cajun Fried Chicken; Creole Shrimp and Crab Meat Quiche; and Cajun Syrup Cake. Of special note is the appendices featuring Cajun/Creole Resources; Cajun and Creole Restaurants, Nightclubs, and Dance Halls; Famous Festivals of Louisiana; Tables, Measurements, and Equivalents; a Selected Bibliography; Historical Louisiana Cookbook References, an Index, and 'Colonel Paul's Seasoning Blend'. "Cajun And Creole Cooking With Miss Edie And The Colonel" is a welcome and recommended addition to personal, family, and community library cookbook collections.
4 of 4 people found the following review helpful
5.0 out of 5 stars
Not only recipes, but the history of Creole and Cajun cuisine, May 29 2008
By Joanna Daneman - Published on Amazon.com
This review is from: Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking (Hardcover)
The beginning chapters of "Cajun and Creole Cooking" have no recipes. Instead, there is a in-depth history of the influences on Creole and Cajun cooking. The influence of the the West Indies, Italians, Germans, French, the Acadians is covered. I found out many things I didn't know about Louisiana cuisine, including the origins for using chicory (lack of coffee during the Civil War), why some Jambalaya has tomato in it and some doesn't (Italian influence versus the older version with no tomato.) And even the name Jambalaya is debated: is it "jambon a la ya" or ham and rice? Or is it a word meaning "gift with rice?"Then the book commences to give recipe after recipe. The standards are here, gumbo, pirogues, maque-choux, jambalaya and etouffee. But also there is a chapter on game, including rabbit and alligator. And the most extensive chapter is, as to be expected, on fish. There are recipes originating from the famous Commander's Palace and the influence of K-Paul's is also discussed. There are unusual versions of standards, including a traditional pecan pie, with pieces of pecan, not whole nuts, and red velvet cake with no cocoa.
Not only is this fun reading, but it is probably one of the most complete Louisiana books since Paul Prud'homme's book. If you love the cuisine of Louisiana, this book is not only full of information, it is chock-full of recipes that are well-organized with a separate section in each just for the spice mixture you need to season the dish.
2 of 2 people found the following review helpful
5.0 out of 5 stars
A Must Have if you are in to Cajun or Creole, Sep 12 2008
By Diva - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking (Hardcover)
Col. Paul has put his heart and soul in the book - not just a cookbook. It is a history lesson and information packet as well as a tourist guide.If you enjoy the food of this style or ever wondered why it all came to be you Must Have this book. I know personally all the work that he put into making it all it could be.
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