The Encyclopedia of Cajun & Creole Cuisine Hardcover Author: John D. Folse | Language: English | ISBN:
0970445717 | Format: PDF, EPUB
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- Hardcover: 852 pages
- Publisher: Chef John Folse & Company Publishing (December 2004)
- Language: English
- ISBN-10: 0970445717
- ISBN-13: 978-0970445711
- Product Dimensions: 2 x 10.5 x 12.5 inches
- Shipping Weight: 9.6 pounds
This book is unbelievably impressive. After four years, I finally got my copy. This book is roughly 800 pgs. About 100+ are dedicated up front to the story of the seven nations that make up Cajun and Creole cuisine. I love this insightful info. Does it help you cook any better know, but if you like a little background info with your cookbooks, this over-achieves.
What I thoroughly enjoyed was the brief explanation of the difference between Cajun and Creole cuisines. It was only a couple of paragraphs, but I appreciated the plain English. (It's the little things that make me happy.)
The recipes, as expected, are voluminous and accommodate a range of skill sets. Each recipe has a short comment. I would've liked a little more information about the origin of the particular recipe, but I'm greedy like that. (For instance, are these Folse's recipes or a particular family's recipe, etc.) The recipes are organized into the following chapters:
-Roux, Stocks & Sauces
-Breakfast & Lunch
-Appetizers & Hors d'Oeurves
-Soups
-Salads
-Veggies
-Seafood
-Poultry
-Meat
-Wild Game
-Desserts
-Breads
-Dairy
-Beverages
-Festivals
-Plantations
-Holiday & Special Occasion Menus
-Lagniappe
Now here is why four instead of five stars: this is a definitive text (which should have earned a James Beard award), but the photography leaves a lot to be desired. There is a ton of it, but it is poorly lit. It and the graphic design of the book give the entire thing an `80s feel. This was first published in 2004! Although this is a classic reference on Southeastern Louisiana cuisine, the photography makes it feel slightly less than polished.
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