| The Encyclopedia of Cajun & Creole Cuisine |  | Author: John D Folse
Publisher: Encyclopedia Cookbook Committee
Category: Book
Buy Used: $225.95
Avg. Customer Rating:  46 reviews
Sales Rank: 3210067
Media: Hardcover
Pages: 381
ASIN: B0006YII2C
Publication Date: 1983
Availability: Usually ships in 1-2 business days
Condition: Good; Signed. Signed by John Folse and G Rodrigue not personalized 1983 plastic comb has initials on the bottom outside edge then no mark in the book and is in good condition All of our products are cleaned with an disinfectant for your protection before shipping AND AS ALWAYS SHIPPED IN 24 HOURS
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Product Description
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.
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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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