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She's introduced us to black cooks
In First Generation
Virginia profiles some of the diverse chefs
motivations
The Evolution of Cajun & Creole Cuisine Pie She's introduced us to blackFrom the Publisher: The best of traditional Cajun and Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana. This book is the first of its kind to tell the 250 year old history of Cajun and Creole cuisine. "The rich heritage of Louisiana cuisine had never been told in a more complete form with traditional recipes to carry the flavor of the Cajuns and Creoles into the 90s," Folse said. Chef Folse provides the history behind
US$ 137.04
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