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 photocopied menus, Louisiana distinguishes itself.
They've 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.
It's real food. And it's real good.
Let me ask you a question:
What's on your dinner menu this week?
What are you making for your family? If you're like most people, it's the same old stuff. It's safe, boring, not that good and, quite frankly, it's 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 aren't making any of those Louisiana classics.
And you're missing out.
The Ultimate Guide to Cajun and Creole Cuisine will turn you into a world-class Louisiana cook in the blink of an eye.
The Ultimate Guide to Cajun and Creole Cuisine covers all of the bases. You'll learn:
* The secret to the perfect pain perdu (a/k/a French toast)...
* The right way to make a roux and why it matters...
* The difference between a muffaletta and a po' boy and how to make both...
* The secret to a mouth-watering efoutee...
* How to make a King Cake that will bring a smile to even the exhausted Mardis Gras reveler...
* The secrets of Cajun and Creole kitchens that have been handed down from one generation to the next...
...And more...
