|About the Book|
From Cajun chow in Breaux Bridge to Creole specialties in New Orleans, folks in Louisiana know how to eat. In a world of homogenized dining in which every city is littered with chain restaurants serving up boring, play-it-safe meals from photocopiedMoreFrom Cajun chow in Breaux Bridge to Creole specialties in New Orleans, folks in Louisiana know how to eat. In a world of homogenized dining in which every city is littered with chain restaurants serving up boring, play-it-safe meals from photocopied menus, Louisiana distinguishes itself.Theyve stayed true to themselves.down in the Pelican State. They serve up King Cake with a tiny baby doll hidden inside. They transform fried fish and standard baguettes into unforgettable sandwiches. Louisiana is gumbo, jambalaya, etoufee, crayfish, shrimp, and the Holy Trinity of aromatics sauteeing in a cast iron skillet.Its real food. And its real good.Let me ask you a question:Whats on your dinner menu this week?What are you making for your family? If youre like most people, its the same old stuff. Its safe, boring, not that good and, quite frankly, its probably getting a little old.Sure, you might mix in a little ethnic cooking now and again. Maybe you have a Mexican meal on your list. Maybe something Italian. Who knows, you could be cooking up some Indian or Chinese next Thursday. Even if you are stretching out in a few different directions, you probably arent making any of those Louisiana classics.And youre missing out.A Louisiana kitchen can serve great meals from two fascinating cultures. The flavors are unique without seeming foreign or strange. The meals are spicy and flavorful without being tongue-burners.And it isnt that hard to learn how to prepare these classics, either. In fact, most of the great food youll find in a Louisiana kitchen isnt too complicated. The Cajun school of cooking is practical, working persons food. Creole dining may be educated by the French culinary tradition, but its been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.In other words...Louisiana cooking is downright irresistible and you can learn how to do it.But you dont want to settle for a boxed gumbo mix or a recipe on the back of a supermarket soup can to experience real Cajun or Creole cooking.Those recipes may be inspired by the real thing, but they cant hold a candle to homemade Louisiana cooking.You cant really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.Theres nothing quite like doing things the real way--the right way. The flavors are more pronounced and your personal attention will imbue every dish with that something extra that will make your family look forward to dinner as if its a major event.I want to tell you about a guide to Cajun and Creole cooking that will transform your kitchen into the source of authentic, down-home Louisiana classics.It’s a fantastic look at the Cajun and Creole cultures, what distinguishes one from the other, how their foods are different, and where they overlap. But its much, much more than a primer on Louisiana culture.The Ultimate Guide to Cajun and Creole Cuisine is also a step-by-step guide to churning out some of the best food youll ever make.The Ultimate Guide to Cajun and Creole Cuisine is stuffed with recipes. It covers all of the classics and it does it the right way. It gives you more than an ingredient list and basic instructions. It takes you by the hand and marches you through the preparation process step-by-step.The Ultimate Guide to Cajun and Creole Cuisine will turn you into a world-class Louisiana cook in the blink of an eye.