Cajun Cooking - Couverture rigide

Ferguson, Valerie

Couverture rigide

ISBN 10 : 0754830845 ISBN 13 : 9780754830849

Editeur : Lorenz Books, 2016

A propos du livre

Présentation de l'éditeur :

This book helps you discover the richly-spiced world of traditional Cajun and Creole cooking. You can bring the authentic taste of Cajun and Creole cuisine into your kitchen with this collection of 30 recipes. It features classic dishes, such as Creole Onion Soup, Louisiana Seafood Gumbo, Crab Bayou, Roast Pork with Cajun Stuffing, and French Quarter Beignets. It includes an illustrated guide to a variety of typical Cajun ingredients, from redfish and crab to okra, sweet potato, corn and pecan nuts. It features recipes for all tastes, from spicy bisque to creamy fruit-filled puddings. Step-by-step techniques show you how to prepare seafood and vegetables and grind spices. Cajun cuisine began when French settlers moved south to Louisiana and adapted their cooking to the local ingredients, particularly seafood, wild vegetables and herbs. Simplicity is at the heart of this culinary tradition with slow-cooked meats and plenty of rice to soak up the stock; fast-fried, spicy blackened fish; and warming fruit desserts. Creole cuisine contributes a love of black and white peppercorns to add extra spice to stews, piquant sauces and bisques. From Gumbo and Jambalaya to Dirty Rice and Bread Pudding the recipes in this collection are sure to inspire you to try authentic Cajun cooking from your own kitchen.

Biographie de l'auteur :

Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.

À propos de cette édition

• Éditeur: Lorenz Books
• Date d'édition: 2016
• ISBN 10: 0754830845
• ISBN 13: 9780754830849
• Reliure: Relié
• Nombre de pages: 64