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The Encyclopedia of Cajun & Creole Cuisine | 
 enlarge | Author: John D. Folse
Publisher: Chef John Folse & Company Publishing
Category: Book
This item is no longer available
Avg. Customer Rating:  46 reviews
Sales Rank: 1145483
Media: CD-ROM
Shipping Weight (lbs): 0.2
Dimensions (in): 5.4 x 4.9 x 0.4
ISBN: 0970445725
EAN: 9780970445728
ASIN: 0970445725
Publication Date: April 2005
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Product Description
Chef John Folses seventh cookbook, The Encyclopedia of Cajun & Creole Cuisine, has been put on a CD-ROM for easy access to the recipes. Carrying an 852-page book into the kitchen could prove to be quite difficult, but with the CD-ROM one can simply print out a recipe and bring it into the kitchen. And the good part is that when some roux gets on the printout, it doesnt ruin that big, beautiful book that you like to keep on the coffee table. The CD-ROM contains the entire cookbook, a special "Extra Helpings" book containing more than 50 bonus recipes, navigation instructions for Adobe Acrobat, descriptions of Chef Folses other cookbooks, a link to our Web site and a special welcome from Chef Folse.
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| Customer Reviews: Read 41 more reviews...
 Very Large Coffee table book attractive, but prefer Prudhome September 5, 2008
1 out of 1 found this review helpful
I purchased this book recently. It is very large and will not fit on many book shelves. Includes a great variety of recipes including many that you would probably classify as italian, german, or of other origin. Attractive pictures, and a large number of pages devoted to the history of cooking in Louisiana. I would not call it exhaustive, but it has a nice variety of recipes. I have only tried making the gumbo so far and would say that I prefer the recipe in Paul Prudhome's Louisiana Kitchen. If you could only buy one book, I would recommend the Prudhome cookbook over this one. I found the Prudhome recipies more appealing and the book is much less costly.
Authoritative July 10, 2008
1 out of 1 found this review helpful
This book is unbelievably impressive. After four years, I finally got my copy. This book is roughly 800 pgs. About 100+ are dedicated up front to the story of the seven nations that make up Cajun and Creole cuisine. I love this insightful info. Does it help you cook any better know, but if you like a little background info with your cookbooks, this over-achieves.
What I thoroughly enjoyed was the brief explanation of the difference between Cajun and Creole cuisines. It was only a couple of paragraphs, but I appreciated the plain English. (It's the little things that make me happy.)
The recipes, as expected, are voluminous and accommodate a range of skill sets. Each recipe has a short comment. I would've liked a little more information about the origin of the particular recipe, but I'm greedy like that. (For instance, are these Folse's recipes or a particular family's recipe, etc.) The recipes are organized into the following chapters:
-Roux, Stocks & Sauces
-Breakfast & Lunch
-Appetizers & Hors d'Oeurves
-Soups
-Salads
-Veggies
-Seafood
-Poultry
-Meat
-Wild Game
-Desserts
-Breads
-Dairy
-Beverages
-Festivals
-Plantations
-Holiday & Special Occasion Menus
-Lagniappe
Now here is why four instead of five stars: this is a definitive text (which should have earned a James Beard award), but the photography leaves a lot to be desired. There is a ton of it, but it is poorly lit. It and the graphic design of the book give the entire thing an `80s feel. This was first published in 2004! Although this is a classic reference on Southeastern Louisiana cuisine, the photography makes it feel slightly less than polished. With that said, it is still more than worth the cost of ownership.
In the past, I spoke about my love for Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World). It is still a valid text because it is a great quick reference. The photography is drop-dead gorgeous. However, if you want comprehensive and in-depth, this encyclopedia is for you.
Thank you, John Folse, for this epic undertaking. Any other cookbook you purchase for this cuisine will simply be for collector's purposes. Trust me, you don't need anything else!
totally in love with this book July 5, 2008
My friend had this book and from the moment I laid eyes on it, I thought "I have to have one for myself" I am addicted to it. I read it every night. I can picture the finished recipes in my head, when I read them. The best thing that I love about the book is that it brings you back into history on when, who, and how the recipe was, first, created. If you love Louisiana food and the Louisiana way of life, you will be obsessed with it. Christina Laborde, Marksville, Louisiana.
One big cookbook May 22, 2008
Like it says its a Encyclopedia, theres a bit of history in the front that makes for great reading. The best part is the recipe's which are varied and very good. My Wife's a great cook and has well over a 100 cookbooks already but she uses this one quite often.
Absolutely Outstanding- wonderfully illustrated too! December 10, 2007
1 out of 1 found this review helpful
This is the most impressive book yet on cajun/ creole cooking. Outstanding in every way (except perhaps the cornbread, all of which had sugar in it, and grandma would whop him over the head with her iron skillet for THAT). Can't wait to cook from this.
The recipes, history, festivals, photos, and everything else make this HUGE book indeed an encyclopedia. Impressive that the Italian and German settlers to the state were included in the history and recipe tradition as well, as they generally seem to be left out.
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