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Discover the origin of many of America's premier dishes in this 335-page cookbook. It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine developed. With influences from the Native Americans, French, Spanish, English, Africans, Germans and Italians, the cuisine of South Louisiana is recognized worldwide. In this book filled with more than 300 recipes and 150 full-color photographs, Chef Folse documents the masterpieces of plantation kitchens. The 300-year-old story of Louisiana's cuisine and culture is also told in this book. Savor the history and recipes of those great mansions of Louisiana.