"The Encyclopedia of Cajun & Creole Cuisine," the book Louisianians waited 300 years to taste, is finally available! Chef John D. Folse's seventh cookbook is a compilation of four years of research, two years of writing and a lifetime of experience cooking and sharing Louisiana's cuisine. Countless historical images, dazzling color and tantalizing food photography illustrate the origins and evolution of Cajun and Creole cooking. Each of the seven nations believed to have contributed to Louisiana's food ways are covered in depth, with special emphasis on the unique cultures of the Creoles and Cajuns. "The Encyclopedia of Cajun & Creole Cuisine" is an 850-page volume featuring Cajun Power Sauce on pages 789-790 and includes more than 700 time-tested, easy-tofollow recipes ranging from Cajun and Creole classics like gumbo, étouffée and jambalaya. This book is a "must have" item for your library!