Cooking in Cajun Country
Karl Breaux
Genre
Cookbooks, Food & Wine
Format
Hardcover
Dimensions
8.50 (w) x 8.40 (h) x 0.50 (d)
Pages
160
Publisher
Smith, Gibbs Publisher
Publication Date
August 2009
ISBN
9781423604877
Book ISBN 10
1423604873
About Book
Reviews
100 LIP-SMACKING RECIPES THAT'LL KNOCK YOUR SOCKS OFF!
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With loads of authentic Cajun recipes from Louisiana's Acadian parishes, Cooking in Cajun Country will help you create insanely tantalizing recipes that you'll make over and over again.
o Andouille-Stuffed Pork Loin
o Butter Beans with Sausage
o Grand Chenier Crawfish Jambalaya
o St. Martin Alligator Eggs
o Pecan Island Catfish Étouffée
o Baked Ducks Landry
o Sweet Potato en Brochette
o Crawfish Bisque
o Cajun Pain Perdue
o Tried-and-True Pecan Pie
"Cajun" Karl Breaux is a French-speaking Cajun born in Lafayette. He has received awards from the governments of France and Louisiana for his efforts to protect the French language.?Karl has cooked for many years and has his own television show, Cajun Karl's Cook'n Adventures, and website, www.cajunkarl.com.
Journalist Cheré Dastugue Coen has been covering the food scene of Louisiana for years, first in her hometown of New Orleans and now in Lafayette, the heart of Cajun country, where she writes a weekly food column.