Gastronomy 2021 Catalogue

22 B a u m a n R a r e B o o k s G a s t r o n o m y 2 0 2 1 Crawfish Cardinale, Cajun Gingerbread, French Beignets, Lafitte’s Oyster And Artichoke Soup 25. FOLSE, John D. The Encyclopedia of Cajun & Creole Cuisine. Donaldsonville, Louisiana, 1983. Octavo, comb-bound as issued, original pictorial paper wrappers. $200. Click for more info First edition, first printing, of this comprehensive Cajun and Creole cookbook by the head chef of the iconic Lafitte’s Landing Restaurant, handsomely illustrated with illustrations after paintings by Cajun artist George Rodrigue. Written by John Folse, the head chef of Lafitte’s Landing Restaurant in Baton Rouge’s Ascension Parish, this cookbook offers hundreds of authentic Cajun and Creole recipes in tabbed sections. The cookbook is enriched with atmospheric Louisiana-themed illustrations after paintings by George Rodrigue, the acclaimed Cajun artist. Interior generally fine, light rubbing to tabs and wrappers. Near-fine condition.