Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking

Edie Hand presents a practical guide to Louisiana cuisine that distinguishes between Cajun and Creole traditions. The volume begins by defining essential terms, tools, and ingredients required for authentic preparation. It then traces the ethnic influences of French, Spanish, Italian, African, and American Indian cultures on these culinary styles. Significant events in Louisiana culinary history and unique cultural food customs are also examined to provide context for the dishes. The book is organized into three distinct sections. The first covers fundamentals. The second analyzes historical influences. The final section offers one hundred fifty recipes. These include sauces, breakfast items, appetizers, dips, soups, gumbos, entrees, vegetables, and desserts. Each recipe has been field tested for ease of preparation and flavor. This volume suits readers interested in the technical and historical aspects of regional cooking. It provides clear instructions for traditional dishes. Those seeking only quick dinner ideas may find the historical analysis less relevant. The work remains a structured resource for understanding the roots of Louisiana food.