|  | Massacre Island | |  | | Massacre Island | | Twelve-year-old Nicolas de La Salle and his family sailed to La Louisiane (French Louisiana) with Governor Iberville to start a French settlement on the Gulf coast. Nicolas's father was with the explorer, Robert Cavelier de La Salle, when he reached ... | | | $17.95 | |  |
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| | | History | Home » » » Cajun and Creole Cooking with Miss Edie and the Colonel | | | | | | | Description: | | This is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences - French, Spanish, Italian, African, and American Indian - that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes prepared by Miss Edie and the Colonel in a modern kitchen and field tested for their accuracy and simplicity. The recipes include classic sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts. An appendix lists culinary resources, popular Cajun and Creole restaurants, famous Louisiana festivals, measurement conversions, and a bibliography of books on Louisiana history, culture, and cuisine. Part of the proceeds from the sales will go to the Louisiana Disaster Recovery Foundation in Baton Rouge, Louisiana. | | | Product Details: | | | Author:
| Edie Hand | | Hardcover:
| 352 pages | | Publisher:
| Cumberland House Publishing | | Publication Date:
| November 01, 2007 | | Language:
| English | | ISBN:
| 1581826176 | | Package Length:
| 9.1 inches | | Package Width:
| 7.1 inches | | Package Height:
| 1.3 inches | | Package Weight:
| 0.9 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
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2 of 2 found the following review helpful:
A Must Have if you are in to Cajun or CreoleSep 12, 2008
Col. Paul has put his heart and soul in the book - not just a cookbook. It is a history lesson and information packet as well as a tourist guide.
If you enjoy the food of this style or ever wondered why it all came to be you Must Have this book. I know personally all the work that he put into making it all it could be.
4 of 4 found the following review helpful:
Not only recipes, but the history of Creole and Cajun cuisineMay 29, 2008
The beginning chapters of "Cajun and Creole Cooking" have no recipes. Instead, there is a in-depth history of the influences on Creole and Cajun cooking. The influence of the the West Indies, Italians, Germans, French, the Acadians is covered. I found out many things I didn't know about Louisiana cuisine, including the origins for using chicory (lack of coffee during the Civil War), why some Jambalaya has tomato in it and some doesn't (Italian influence versus the older version with no tomato.) And even the name Jambalaya is debated: is it "jambon a la ya" or ham and rice? Or is it a word meaning "gift with rice?"
Then the book commences to give recipe after recipe. The standards are here, gumbo, pirogues, maque-choux, jambalaya and etouffee. But also there is a chapter on game, including rabbit and alligator. And the most extensive chapter is, as to be expected, on fish. There are recipes originating from the famous Commander's Palace and the influence of K-Paul's is also discussed. There are unusual versions of standards, including a traditional pecan pie, with pieces of pecan, not whole nuts, and red velvet cake with no cocoa.
Not only is this fun reading, but it is probably one of the most complete Louisiana books since Paul Prud'homme's book. If you love the cuisine of Louisiana, this book is not only full of information, it is chock-full of recipes that are well-organized with a separate section in each just for the spice mixture you need to season the dish.
5 of 5 found the following review helpful:
Yum! The Best in Cajun & Creole CookingFeb 14, 2008
Reviewed by Irene Watson for Reader Views (2/08)
I love Cajun and Creole food so I was thrilled to have an opportunity to try out some new recipes. But, to my surprise, not only does this book have recipes; it has a huge section of narratives depicting the Louisiana lifestyles and traditions, essential utensils and elements, as well as terms and specific Louisiana ingredients. But, there is more, there is a whole section on the history and influences of French, Spanish, African, and American Indian on the culinary traditions. With all these elements added to a traditional cookbook, one can honestly say "I read a cookbook."
I often wondered what the difference was between Cajun and Creole cooking. Basically, it's that Cajun cooking is "down home country cooking" and Creole is considered to be "fancy city cooking."
When I hear the word gumbo, I automatically think of Cajun cooking. Since I've never made traditional gumbo this was an opportunity for me to do so. I tried "Chicken Sausage Gumbo" and it was a great hit. The seasoning was just right and thickness was perfect.
Being a fan of Emeril Live on the TV cooking channel, I decided to try a recipe that reminded me of something similar I saw on his show. The Louisiana-Style Shrimp Stir-Fry was to die for! Very quick to make, I will be making this dish again and definitely for a dinner party.
The third dish I made was traditional Congri (black beans and rice.) Again, without disappointment, it was a hit. Thank goodness for it being a large recipe; we had it two days in a row and relished it both times. This is a very hearty and nutritious dish for a cold winter day.
This cookbook is a keeper! I highly recommend "Cajun and Creole Cooking with Miss Edie and the Colonel" to any lover of cooking ethnic dishes. I can guarantee that you will not be disappointed.
5 of 5 found the following review helpful:
A welcome and recommended additionFeb 03, 2008
Louisiana's culinary traditions are rooted in ethnic influences provided by the French, Spanish, Italian, African, and Native American elements of its history. The result are the very special culinary categories of Cajun and Creole cuisines. Edie Hand, in collaboration with William G. Paul, have compiled 150 authentic regional recipes, as well as an historical survey of significant events in Louisiana culinary history and the unique cultural food customs of the region in "Cajun And Creole Cooking With Miss Edie And The Colonel". the recipes include classic sauces, breakfast dishes, appetizers, dips, soups and gumbos, entrees, vegetables, and desserts ranging from Cajun/Creole Seafood Dip; Creole Mayonnaise; Cajun Sauce Piquant; and New Orleans Creole Jambalaya; to Creole Zucchini and Tomatoes; Cajun Fried Chicken; Creole Shrimp and Crab Meat Quiche; and Cajun Syrup Cake. Of special note is the appendices featuring Cajun/Creole Resources; Cajun and Creole Restaurants, Nightclubs, and Dance Halls; Famous Festivals of Louisiana; Tables, Measurements, and Equivalents; a Selected Bibliography; Historical Louisiana Cookbook References, an Index, and 'Colonel Paul's Seasoning Blend'. "Cajun And Creole Cooking With Miss Edie And The Colonel" is a welcome and recommended addition to personal, family, and community library cookbook collections.
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