Chef John Folse's Plantation Celebrations

by John Folse

Discover the origin of many of America’s premier dishes in this 335-page cookbook. It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0962515221
• ISBN13: 9780962515224
• Release Date: January 1994
• Publisher: Chef John Folse & Co
• Length: 335 Pages
• Weight: 0.80 lbs.
• Dimensions: 10.5" x 1.0" x 8.5"

Customer Reviews

Folse is the Best!

Thousands of tourists the world over are coming in greater numbers each year to visit the great plantation homes along the lower Mississippi River. They come to romanticize and relive "Scarlett and Rhett." But I can tell you, Scarlett never ate this well! Folse is a culinary genius. I've flown in people from around the country just to eat at his Lafitte's Landing restaurant. But if you can't hop a plane for tonight, get the next best thing: his cookbook. Frankly, I'm surprised he lets his secrets out! Plantation Celebrations will always be a classic because Folse is a classic.

Forget Emeril, John Folse is the real thing!

John Folse knows more about Cajun and Creole cooking than do "carpet bagger" chefs like Emeril who come down to New Orleans from the North and try to pass themselves off as experts on Louisiana cuisine. This book shows Chef Folse as an expert on not only the food, but the people and the culture of Louisiana. If you want to learn how to cook "real" Louisiana food, do yourself a favor and get a couple of Chef Folse's cookbooks.

This book is wonderful!

I am currently attending the Chef John Folse Culinary Institute @ Nicholls State University in Thibadoux, Louisiana. Many of our projects are the recipes from this book and every one has been fantastic. I use them on a daily basis and get many wonderful comments. I couldn't live without this or his other four books.

This cookbook is as great as the man himself.

While attending college for Food and Hospitality Management and Culinary Arts,I had the pleasure of working along side John Folse. He was extrodinary, and so are his techniques. The cookbooks have great recipes and are actually, pretty easy to make. But the quality and taste....make the food a feast to remember.