Kosher Cajun Cookbook

By Sylvia Gibson and Mildred L. Covert

Book Overview

In this volume of savory dishes, kosher 1/2with its prohibition of cooking with shellfish, shrimp, crab, and turtle 1/2and Cajun 1/2which relies heavily upon these ingredients for its hot, spicy gumbos, 1/2touff 1/2es, and jambalayas 1/2have been successfully fused. By skillful adaptation of substitute ingredients, the results are dishes with authentic flavors that are at the same time both kosher and Cajun.

• Format: Paperback
• Language: English
• ISBN: 1589804740
• ISBN13: 9781589804746
• Release Date: December 2006
• Publisher: Pelican Publishing Company
• Length: 256 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"

Customer Reviews

quintessential New Orleans recipes

If you only bought this book for two recipes, it would be worth the price. If you want K.Paul's recipe for blackened Red Fish, you've got it here: Shvarzadik RedfFish. The real New Orleans bread pudding: Bayou Lafourche Bread Pudding. We've got an autographed 1987 edition and the cover is as ragged as 21 years of use would indicate.