Complete Cajun Cookbook
100 Home-Cooked Bayou Classics
$70.19
- Paperback
202 pages
- Release Date
28 December 2021
Summary
The Complete Cajun Cookbook
Cajun food has deep roots in home-style country cooking and the rich heritage of Cajun culture, which combine to create unique flavors you can’t find anywhere else. The Complete Cajun Cookbook makes it simple to capture those flavors in your own kitchen, with detailed instructions for mastering regional cooking techniques and a comprehensive collection of beloved recipes.
What differentiates this book from other New Orleans cookbo…
Book Details
| ISBN-13: | 9781638079132 |
|---|---|
| ISBN-10: | 1638079137 |
| Author: | Ryan Boudreaux |
| Publisher: | Callisto Media Inc. |
| Imprint: | Callisto Media Inc. |
| Format: | Paperback |
| Number of Pages: | 202 |
| Release Date: | 28 December 2021 |
| Weight: | 662g |
| Dimensions: | 234mm x 191mm x 17mm |
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What They're Saying
Critics Review
“If you love New Orleans and its food, this is the cookbook for you! Chef Boudreaux takes us on a delicious journey through Cajun Country. The recipe classics are easy to follow. I especially appreciate the culinary tips and alternatives given for harder-to-find food items if you live outside the bayou. You will enjoy cooking, and it makes a great gift for family and friends too!” –Maria Alamo, registered dietitian, nutrition and health educator
About The Author
Ryan Boudreaux
Brette McWhorter Sember is a retired attorney and mediator who practiced law in New York. Her practice included consumer issues, bankruptcy, and Better Business Bureau mediation. She has taught classes about credit and debt for online universities and community education programs and frequently writes about credit and debt issues. Sember has authored over 30 other books and her work has appeared in over 200 publications.
RYAN BOUDREAUX was born in Lafayette, Louisiana, and has more than 37 years of professional culinary experience in and around New Orleans. He has a wealth of food knowledge that he loves to share in his cookbooks and on his blog.
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