Encyclopedia of Cajun and Creole Cuisine

John D. FOLSE

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Item#: 118258 price:$200.00

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CRAWFISH CARDINALE, CAJUN GINGERBREAD, FRENCH BEIGNETS, LAFITTE'S OYSTER AND ARTICHOKE SOUP

FOLSE, John D. The Encyclopedia of Cajun & Creole Cuisine. Donaldsonville, Louisiana: The Encyclopedia Cookbook Committee, (1983). Octavo, comb-bound as issued, original pictorial paper wrappers. $200.

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 labeled appetizers, gumbo and soups, vegetables, poultry, meats, seafood, wild game, desserts, and lagniappe (an appendix containing extra recipes and conversion charts). Each recipe has a section entitled "Personal Tastes" below, offering room to add notes about recipe preparations, alterations, and general comments. The cookbook is enriched with atmospheric Louisiana-themed illustrations after paintings by George Rodrigue, the acclaimed Cajun artist. Facsimile signatures of author and illustrator on title page.

Interior generally fine, light rubbing to tabs and wrappers. Near-fine condition.

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