Cooking Cajun and Creole with Miss Edie and The Colonel
is a unique new Louisiana style cookbook which examines the evolution, historical background, and culinary differences between the Cajun and Creole cuisines of South Louisiana. Co-author’s Edie Hand and Colonel William G. Paul explain the basic techniques that one must master to prepare food in the Cajun/Creole manner as well as document the historical and ethnic influences that have evolved through the years and come together to create this World renown culinary style.
Take a sneak at some of the great recipe's inside this book!
Pecan and Herb Encrusted Prime Rib Roast
New Orleans Creole Jambalaya
A portion of the proceeds will benefit the Edie Hand Foundation,
please visit EHF to learn about the charities.