Cajun and Creole Cooking with Miss Edie and the Colonel by Edie Hand
The Folklore and Art of Louisiana Cooking

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This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts."

About Edie Hand

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Edie Hand has starred in national commercials and television soap operas and was CEO of her own advertising agency. COL. WILLIAM G. PAUL is a renowned chef, instructor in culinary history, musician, and television personality who has appeared on The Nashville Network and the "Howard Stern Show" on E! Entertainment Network. The president of Paul Products Inc. and creator of Colonel Paul's Authentic Louisiana Cajun Seasoning and Colonel Paul's Old New Orleans Creole Spice, he lives in Birmingham, Alabama.
Published January 1, 2007 by Cumberland House Publishing. 281 pages
Genres: Cooking. Non-fiction

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