La Cuisine Cajun

by Jude W. Theriot

Book Overview

Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 088289806X
• ISBN13: 9780882898063
• Release Date: August 1990
• Publisher: Pelican Publishing Company
• Length: 256 Pages
• Weight: 1.30 lbs.
• Dimensions: 1.0" x 6.3" x 9.2"

Customer Reviews

A Taste of Louisiana

This book has been our 'Bible' for Canjun cooking. There aren't too many recipes we haven't tried over the years. We bought our original book in 1988 on a trip to New Orleans and have never regretted the purchase. We have since bought a copy for our 4 adult children as well as several friends. The flavors are intoxicating! The use of the spices Jude chose lets everyone know that a Canjun meal is on tap. Making your own seasonings saves time and allows you to duplicate results consistently. We love the use of vegetables for the fish, beef and poultry dishes. We also like his notes at the end of the recipes telling you what can be substituted, the approximate calorie count and how far in advance the dishes may be able to be prepared (great for parties). We have just about worn out our original copy and will be ordering a replacement shortly.

Absolutely Fantastic!

It was a wonderful choice for me to order this book! It was a great utility for my friends and family at all different occaision. Theriot is magnificent!

Great make now, serve later instructions!

Besides having great recipes, Crab Au Gratin and Shrimp Etouffee are two of my personal favorites, each recipe has precise instructions for making ahead, refrigerating or freezing, and then serving to family and friends. Anyone that entertains a lot will find this invaluable. Less time in the kitchen and more time with friends!