The Cajun Creole Cookbook
This Nook Book has a linked Table of Contents!
Laissez Bons Temps Rouler!
(Let The Good Times Roll)
Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!
Have you ever savored a fantastic Creole etoufee?
Have you enjoyed bignets and chicory coffee in the morning?
Do you know how to create a shrimp boil with a scent that will make them salivate?
Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?
If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.
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.
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 isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.
Louisiana cooking is downright irresistible and you can learn how to do it.
But you don't 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 can't hold a candle to homemade Louisiana cooking.
You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.
There's 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 it's a major event
You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.
You need The Ultimate Guide to Cajun and Creole Cuisine.
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 it's 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 you'll 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.
The Ultimate Guide to Cajun and Creole Cuisine covers all of the bases. You'll learn:
* The secret to the perfect pain perdu (the best 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...
Claim your copy of The Ultimate Guide to Cajun and Creole Cuisine NOW.
This is your opportunity to have your own authentic Louisiana kitchen!
"1101505978"
Laissez Bons Temps Rouler!
(Let The Good Times Roll)
Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!
Have you ever savored a fantastic Creole etoufee?
Have you enjoyed bignets and chicory coffee in the morning?
Do you know how to create a shrimp boil with a scent that will make them salivate?
Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?
If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.
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.
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 isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.
Louisiana cooking is downright irresistible and you can learn how to do it.
But you don't 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 can't hold a candle to homemade Louisiana cooking.
You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.
There's 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 it's a major event
You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.
You need The Ultimate Guide to Cajun and Creole Cuisine.
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 it's 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 you'll 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.
The Ultimate Guide to Cajun and Creole Cuisine covers all of the bases. You'll learn:
* The secret to the perfect pain perdu (the best 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...
Claim your copy of The Ultimate Guide to Cajun and Creole Cuisine NOW.
This is your opportunity to have your own authentic Louisiana kitchen!
The Cajun Creole Cookbook
This Nook Book has a linked Table of Contents!
Laissez Bons Temps Rouler!
(Let The Good Times Roll)
Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!
Have you ever savored a fantastic Creole etoufee?
Have you enjoyed bignets and chicory coffee in the morning?
Do you know how to create a shrimp boil with a scent that will make them salivate?
Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?
If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.
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.
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 isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.
Louisiana cooking is downright irresistible and you can learn how to do it.
But you don't 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 can't hold a candle to homemade Louisiana cooking.
You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.
There's 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 it's a major event
You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.
You need The Ultimate Guide to Cajun and Creole Cuisine.
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 it's 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 you'll 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.
The Ultimate Guide to Cajun and Creole Cuisine covers all of the bases. You'll learn:
* The secret to the perfect pain perdu (the best 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...
Claim your copy of The Ultimate Guide to Cajun and Creole Cuisine NOW.
This is your opportunity to have your own authentic Louisiana kitchen!
Laissez Bons Temps Rouler!
(Let The Good Times Roll)
Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!
Have you ever savored a fantastic Creole etoufee?
Have you enjoyed bignets and chicory coffee in the morning?
Do you know how to create a shrimp boil with a scent that will make them salivate?
Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?
If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.
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.
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 isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.
Louisiana cooking is downright irresistible and you can learn how to do it.
But you don't 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 can't hold a candle to homemade Louisiana cooking.
You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.
There's 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 it's a major event
You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.
You need The Ultimate Guide to Cajun and Creole Cuisine.
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 it's 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 you'll 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.
The Ultimate Guide to Cajun and Creole Cuisine covers all of the bases. You'll learn:
* The secret to the perfect pain perdu (the best 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...
Claim your copy of The Ultimate Guide to Cajun and Creole Cuisine NOW.
This is your opportunity to have your own authentic Louisiana kitchen!
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The Cajun Creole Cookbook
The Cajun Creole Cookbook
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Product Details
| BN ID: | 2940012500373 |
|---|---|
| Publisher: | SmilingPartners |
| Publication date: | 05/14/2011 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Sales rank: | 751,514 |
| File size: | 281 KB |
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