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
This is an absolute must have for any home cook, especially the Cajun home cook. A complete compendium of Cajun and Creole favorites and traditionals. Everything that I have made tastes just like my grandmother's and comes out wonderfully.
Excellent! It is the definitive cookbook for Cajun and Creole cuisine from basics to culinary treats. The history of the food culture and glossary of Louisiana products are wonderful to read and reference. The recipes have perfect harmony of all ingredients and it does not fall into the trap of over-spicing commonly found in Louisiana cookbooks. John Folse is a genius in the kitchen and it comes through beautifully on the page.