- Gebundene Ausgabe: 223 Seiten
- Verlag: Beau Bayou Pub Co; Auflage: illustrated edition (Oktober 1985)
- Sprache: Englisch
- ISBN-10: 0935619003
- ISBN-13: 978-0935619003
- Größe und/oder Gewicht: 24,1 x 19,8 x 2,3 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (5 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 330.285 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktinformation |
Produktbeschreibungen
Amazon.com
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."
The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!
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1. Grind crawfish tails, onions, bell pepper and bread slices in food processor or grinder. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
1. Grind crawfish tails, onions, bell pepper and bread slices in food processor or grinder. Lesen Sie die erste Seite
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I have used this cook book to put together some excellent dishes. I find the directions easy to follow for a novice in the kitchen my cajun dishes allways turn out excellent. If you are a vetran in the kitchen or just starting out this book is a must. Your meals will turn out well when you use this top quality cook book. When I use this book to cook for friends I come off a pro every time. If you want to enjoy excellent Cajun Cuisine this is the book for you.
Cajun Cuisine is, without a doubt, the best Cajun cookbook that I've ever used. I was born and reared in Southern Louisiana, and the recipes detailed within closely mirror the exact techniques, seasonings, and spices that I had learned by watching both my grandmothers in their kitchens, and how I was personally taught by my grandfather at his hunting camp. You CANNOT go wrong with this book! Jacques
It is the most used book in my kitchen. All the recipies are simple enough for me to wow the native Cajuns. And that's saying something! It's also the easiest Cajun cookbook I've ever used. Your 5 star rating of Cajun Cuisine is much deserved.
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Being a true Cajun, I can attest to the authenticity.
Being a true Cajun, born and bred to cooking, I cannot stress how many times I turn to Cajun Cusine for the tried-and-tested good recipes of my ancestors. Lesen Sie weiter...
Veröffentlicht am 27. Oktober 1997 von JohnR25442@aol.com
LEARN HOW TO MAKE A ROUX FROM A TRUE CAJUN WITH TASTE.
This review is coming from a writer who has a mother who cooks some of the best cajun food in south Louisiana. Yet she even uses Mr. Lesen Sie weiter...
Am 13. September 1997 veröffentlicht
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