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. 


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