Book Description

Laissez Bons Temps Rouler! (Let The Good Times Roll)Put A Smile On Their Faces With Unforgettable Meals Bursting With Authentic Cajun And Creole Flavors!CREATE THE MAGIC OF A Louisiana KITCHEN IN YOUR HOME TONIGHT!Have you ever savored a fantastic Creole etoufee?Have you enjoyed bignets and chicory coffee in the morning?Do you know how to create a shrimp boil with a scent that will make them salivate?Can you dress a Po' Boy, make the perfect roux and use okra in a way that even the kids will love?If you answered anything other than YES to all of those questions, you need to keep on reading. There's a whole world of fantastic dishes and flavors down in Louisiana that you need to learn more about.From Cajun chow in Breaux Bridge to Creole specialties in New Orleans, folks in Louisiana know how to eat. In a world of homogenized dining in which every city is littered with chain restaurants serving up boring, play-it-safe meals from photocopied menus, Louisiana distinguishes itself. They've stayed true to themselves.down in the Pelican State. They serve up King Cake with a tiny baby doll hidden inside. They transform fried fish and standard baguettes into unforgettable sandwiches. Louisiana is gumbo, jambalaya, etoufee, crayfish, shrimp, and the "Holy Trinity" of aromatics sauteeing in a cast iron skillet.It's real food. And it's real good.Let me ask you a question:What's on your dinner menu this week?What are you making for your family? If you're like most people, it's the same old stuff. It's safe, boring, not that good and, quite frankly, it's probably getting a little old. Sure, you might mix in a little ethnic cooking now and again. Maybe you have a Mexican meal on your list. Maybe something Italian. Who knows, you could be cooking up some Indian or Chinese next Thursday. Even if you are stretching out in a few different directions, you probably aren't making any of those Louisiana classics.And you're missing out.A Louisiana kitchen can serve great meals from two fascinating cultures. The flavors are unique without seeming foreign or strange. The meals are spicy and flavorful without being tongue-burners. And it isn't that hard to learn how to prepare these classics, either. In fact, most of the great food you'll find in a Louisiana kitchen isn't too complicated. The Cajun school of cooking is practical, working person's food. Creole dining may be educated by the French culinary tradition, but it's been transformed into a solid, accessible kitchen work with the infusion of other ethnicities and techniques.In other words...Louisiana cooking is downright irresistible and you can learn how to do it.But you don't want to settle for a boxed gumbo mix or a recipe on the back of a supermarket soup can to experience real Cajun or Creole cooking.Those recipes may be inspired by the real thing, but they can't hold a candle to homemade Louisiana cooking.You can't really capture the flavors and style unless you understand their origins and how real Louisiana cooks handle the ingredients and cooking.There's nothing quite like doing things the real way--the right way. The flavors are more pronounced and your personal attention will imbue every dish with that "something extra" that will make your family look forward to dinner as if it's a major event You DON'T need a Betty Crocker version of Creole and Cajun food. You need the real deal.You need "Cajun / Creole Recipe Coobook" by Gertrude Ida Babineaux.