I'm a cookbook addict. I own over 500 and the collection never seems to stop growing. Cookbooks are my heroin! Still, I really can't recall ever encountering a cookbook as stunning, comprehensive, and fun as the brand new book by Chef John Folse, "The Encyclopedia of Cajun and Creole Cuisine". The book is large format, must weigh almost 20 pounds and has over 700 recipes! Quite a feat.
If there is any fairness in the world this book will sweep the cookbook awards for 2004. But perhaps not, since it was self-published. The first 125 pages (840 pages in all) are dedicated to a fascinating in-depth history of the cooking of Louisiana. The history alone would have made a good book. But then the recipes start.
The extensive collection of recipes is beautifully illustrated with full color pictures...often double spreads. Bear with me while I share some of the pictures with you.
That's the illustration for "Mamere's Old-fashioned Vegetable Soup".
"Lafitte's Black, White and Red Bean Salad"
A double spread showing how to prepare crawfish etoufee.
This is called "The Bayou Two Step" and it makes me want to two-step to the store to buy the ingredients!
Another double spread showing "Creole Panzanella".
The pictures go on and on for 800 pages...but this gives the idea.
The best part is that this gorgeous and useful cookbook only costs $50 AND the chef personally autographs it for you. You can order it from Chef Folse's website: The Encyclopedia of Cajun and Creole Cuisine
I promise you, you won't be disappointed.