The Evolution of Cajun and Creole Cuisine Hardcover – December 1, 1989

If you are looking for a cookbook with great stories of how the recipes evolved, wonderful basic Cajun cooking techniques, easy to follow, and truly bona fide Cajun cooking, this is your book! I have the original printing and it is falling apart. I bought for my children for Christmas this year.

This helped complete my collection. Great recipes

I had 3 of these because the first two were er, borrowed. It's on the same shelf as my professional books. One of my absolute favorite cookbooks. It is filled with so much information. Excellent background information on distinctions of meats, cuts, roux types, categories of foods..history of all the stuff I love. A great gift-giving idea.

I purchased this book because I was looking for the history of Creole and Acadian cuisine. It does give some history, but was not detailed enough for my book club presentation. I found a book titled "Recipes and Reminiscences of New Orleans Vol. I and II" published by the Ursuline Academy back in the 1970's. This book by the Ursuline Academy has a very detailed and lengthy history of New Orleans and its various dishes. John Folse's book gives a fairly detailed history of Cajun and Creole Cuisine and the recipes are excellent. I strongly recommend it.

Great cookbook ! Have been looking for this cookbook for quite some time . Happy with the price and the quality and condition .

I bought this after receiving his encyclopedia to cajun cooking book (great story cookbook!). This one is proven to be fantastic. I love the areas for notes for each recipe. For our tastes, if you cook by the book, its a little bland for us and end up using more spices and seasonings. The notes gives us a place to mark our variations instead of asking "what did we do different that time?". Overall his recipes are delicious and easy to follow. I given several as gifts.

A cajun friend ofmine told me about this book. He told me, since I like cajun food, this book would have me reading it cover to cover and it would teach me how to cook like I lived in a swamp.

Chef John Folse is the original celebrity chef of Louisiana - and his cookbook is a delight to beginners and experienced cooks alike. Of course, there's some recipes that you may not be able to get ingredients for, but for the most part any chef will find the ingredients available. Of course, I'm from Louisiana, and I just assume every one has bacon fat and creole cream cheese! You'll like this book and cooking this food.