Product Description
Gumbo, Jambalaya, Crawfish, Etauffee, < Beefbrisket, Bananas Foster, Mississippi < Mud Cake. . . They Are Cajun and Creole < Delicacies That Imbue The Spirit of New < Orleans. Now, Creating Mouth-Watering < Cajun and Creole Dishes In Your Own < Kitchen Is Just Pages Away With The Help < of The Cookin' Cajun Cooking School < Cookbook. Traditional and Contemporary < Recipes, Tips, Techniques, and Ingred- < Ient Information Have Been Carefully < Sandwiched Into One Meaty Volume By Two < New Orleans Cooks--Lisette Verlander and < Susan Murphy, Owners of The Cookin' < Cajun Cooking School. Over Twenty Thous- < and Students A Year Learn The Difference < Between Cajun and Creole Cooking While < Getting A Firsthand Experience In How To < Make This Delicious Fare Under The < Direction of The Authors. You'll Think < You've Just Pulled Up A Chair In Their < Kitchen. ... Read more

Customer Reviews (2)

It's alright
This book is small in size and not really a good pic of the dishes that it explains to make.

fabulous recipes, the best new orleans
When I lived in New Orleans I met the women that wrote this cookbook, and let me tell you - this is true "Nawlins" cooking. It has the best and easiest recipes for gumbo, jambalaya, crawfish etouffe and more. Yummyfood, with great little stories and comments accompanying each recipe. Youcan't go wrong buying this - but don't expect any leftovers!!!) ... Read more

Product Description
Jambalaya. Crawfish Pie. Fillet Gumbo. Cajun and Creole cooking is hot-Hot-HOTTER than ever today, spreading far beyond the confines of Louisiana and the Southeast. This 16th book in the popular Cooking Secrets series offers more than 130 tempting recipes. Over 50 original line drawings. ... Read more

Customer Reviews (1)

Outstanding collection of recipes
This cookbook captures the essence of Cajun and Creole cooking. ... Read more

Product Description
An unabashed promoter of Cajun culture and Cajun country, "Crazy Charley" Addison is a fais-do-do unto himself. In this fourth book in his cookbook series, Thibodeaux, Louisiana, native Addison and his wife, Ruth, walk the walk and talk the talk of Cajun country, introducing readers to Cajun history, lore, legend, and most importantly, lots of food and laughter. ... Read more

Product Description
An introduction to Cajun and Louisiana Creole, highly distinctive styles of cuisine originating from the southern States of America. ... Read more

Product Description
First edition printing, 1981. 72 great authentic Creole and Cajun recipes made simple and fast. Comb backing. Dimensions 8.25"x5.25". 32 sturdy pages, ideal for every day kitchen use. ... Read more

Product Description
Softcover, plastic comb (sometimes called spiral) bound. 147 pages. ... Read more