Cajun and Creole Cookbook


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, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.

  • Hardcover: 281 pages
  • Publisher: Cumberland House Publishing (November 1, 2007)
  • Language: English
  • ISBN-10: 1581826176
  • ISBN-13: 978-1581826173


Cooking Cajun and Creole with Miss Edie and The Colonelis 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.