In A TOUCH OF CAJUN - "Louisiana cooking at it's best" , we celebrate the blending of classic Cajun and Creole cooking as we know it today. It is what I call La Nouvelle Louisiana Cooking or the New Louisiana Cooking, with its heavy emphasize on Classic French Cuisine. From SMOKED CAJUN CATFISH & OYSTER GUMBO to CREOLE BANANA BREAD PUDDING w/ SAUTEED BANANA PIECES & CREME CHANTILLY. The lines have been blurred, but the great tastes and flavors of Classic Louisiana Cooking still remain.
Although not truly a cook book for beginners, the recipes, over 150, are easy to follow and execute. They will introduce you to the wonderful flavors and tastes that are Louisiana cooking. So get started cooking today and may you, your friends and family enjoy the wonders of Louisiana cooking.
Release date: August 20, 2007
Go to http://www.publishamerica.com , online bookstore.