Publisher's Synopsis
Have you ever been to New Orleans or even a Cajun food restaurant and wondered how they created those incredible flavors? Have you ever wondered how Creole and Cajun food came to be? Would you like to enjoy a five-star meal from New Orleans without having to break the bank to go there?
South Louisiana is home to some of the most incredible food in the world. This is in part because it IS from all over the world. For over 300 years, unbelievably talented and creative chefs have combined an abundance of natural resources into a cuisine that continues to capture the imagination and tantalize the taste buds.
Included in this pocket sized guide to South Louisiana cooking is:A brief panorama of Louisiana history and the peoples that shaped her menu
- Uniquely South Louisiana appetizers
- Gumbo and how to master it
- Mouth watering entrées and side dishes with bounty from the land, sea, and bayou
- Quintessential Creole and Cajun desserts
This book includes many of the core recipes you need and want in order to be confident as a Cajun chef. So, go out and make Emeril proud!
Order your copy today and start cookin'.
