The Evolution of Cajun & Creole Cuisine by Chef John Folse

The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 250-year-old history of Cajun and Creole cuisine. "The rich heritage of Louisiana cuisine had never been told in a more complete form.
352 pages Illustrated with color plates and black & white drawings. The author covers stocks and sauces, appetizers, soups, vegetables, poultry, meats, seafood, wild game, desserts and specialty recipes handed down from generation to generation.