Cookbook

The Encyclopedia of Cajun & Creole Cuisine

Name: The Encyclopedia of Cajun & Creole Cuisine
Rating: 5 (2 reviews)
Author: John D. Folse

John D. Folse

Publisher: Chef John Folse & Company Publishing

Edition: 2004

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This 2004 reference by John D. Folse contains comprehensive coverage of Cajun and Creole cooking techniques and traditions. Three recipes from the book are currently indexed on Cookbooker, including Bisque of Wild Mushroom with French-Fried Oyster Crouton, Louisiana-Style Crawfish Etouffee, and Chicken and Sausage Jambalaya, all of which have received perfect 5 out of 5 ratings from members. The book itself holds a 5 out of

Popular Recipes

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Bisque of Wild Mushroom with French-Fried Oyster Crouton
⭐ 5.0 · 1 review · Page 269
Chicken and Sausage Jambalaya
⭐ 5.0 · 1 review · Page 441
Louisiana-Style Crawfish Etouffee
⭐ 5.0 · 1 review · Page 406

Recent Recipe Reviews

Chicken and Sausage Jambalaya

BeckyL

5/5

16 years ago

A Louisiana favorite! Another dish that may seem intimidating, but as long as you do what Folse says, it will turn out great every time. You... Read review

1 helpful

Louisiana-Style Crawfish Etouffee

BeckyL

5/5

16 years ago

We have frozen crawfish tails (Louisiana farmed) flown to us so that we can make this. It's a favorite amongst all of our friends. Don't be... Read review

1 helpful

Bisque of Wild Mushroom with French-Fried Oyster Crouton

BeckyL

5/5

16 years ago

I have yet to make the oyster accompaniment to this dish, but the soup is utterly wonderful. I use fresh mushrooms from the farmers market,... Read review

0 helpful