Cajun Cuisine

CAJUN CUISINE is the most attractive, authentic & available Cajun cookbook in print with 130, 000 copies sold through 17 printings. The book is widely acclaimed for quality & authenticity by Louisiana food writers & has been featured by the AP & UPI & hundreds of publications. Four career Cajun home economists & more than ten practitioners of traditional, authentic Cajun cooking & a former President of the Louisiana Press Association all served as advisors in the production of the book. CAJUN CUISINE offers exotic & succulent dishes which are Cajun classics, such as couche-couche, pain perdue, maque choux, gumbos, etoufees, fricasses & jambalayas. ( Jomba was originally a native method of cooking meat & fish, & was shared with Acadian homemakers who added rice & produced jambalaya). The `Key` word here is `authentic` & this cookbook contains true Cajun recipes; ones that have been handed down through the years in old Acadian families. These are the foods that you will find on the tables in real Cajun homes, not just recipes some chef calls `Cajun cooking`. --Betty Bernard, Lake Charles, Louisiana, The Lake Charles American Press. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.