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Dec 1, 2004 · 4.9 454 ratings. See all formats and editions. Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes.
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- John D. Folse
Dec 1, 1989 · by John D. Folse (Author) 4.7 95 ratings. See all formats and editions. The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 250-year-old history of Cajun and Creole cuisine.
- (95)
- John D. Folse
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes.
- (221)
Overview. Chef Folse's seventh cookbook is the authoritative collection of Louisiana's culture and cuisine. The history of the predominant cultures that settled Louisiana and ultimately influenced our cuisine is traced from the Native Americans to the Italian immigrants of the late 1800s.
- 2940.1B
- Chef John Folse & Company
- 12/31/2013
- Barnes & Noble
The Encyclopedia of Cajun & Creole Cuisine: Books - Amazon.ca. Skip to main content.ca. Delivering to Balzac T4B 2T Update ...
Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine.
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Dec 17, 2013 · Chef Folse's seventh cookbook is the authoritative collection of Louisiana's culture and cuisine. The history of the predominant cultures that settled Louisiana and ultimately influenced our cuisine is traced from the Native Americans to the Italian immigrants of the late 1800s.
