Cajun-Creole Cooking
"Terry Thompson's view of the Cajun-Creole table is as personal as a Southern Drawl.... Everyone, North and South as well, will treasure the recipes." --Bert Greene"More than a collection of recipes, it is a rich tapestry, woven with love, of the food of Louisiana and the folks and folklore that have made it famous .... Cajun-Creole Cooking is a must for anyone seriously interested in American food."--Merle Ellis, The Butcher"A vast collection of innovative recipes that can be made by cooks throughout the United States."--Bon Appetit"The recipes are precise and easy to follow, and there are explanatory notes on the more unusual ingredients, as well as tips on cleaning oyster shells and executing various other kitchen chores. There are procedures for making roux, preparing stocks, and frying Cajun-Creole style."--The Philadelphia Inquirer--This text refers to an out of print or unavailable edition of this title.