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Nicholls State University - SPRING 2011 | ||
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 | The Encyclopedia of Cajun & Creole Cuisine by John D. Folse Hardcover, 852 Pages, Published 2004 ISBN-10: 0-9704457-1-7 / 0970445717 ISBN-13: 978-0-9704457-1-1 / 9780970445711 Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux t | |