I love this cookbook! It is the best and most complete Creole cookbook available. The Cajun style of cooking is more widely known and not as refined and delicate as Creole cuisine. This cookbook not only lists hundreds of recipes but offers a glimpse of a culture now past. The book recommends menues for all meals and holidays. There are even sections for making appertifs, cocktails and invalid cookery. Highlights include recipes for Gateau Du Roi (Mardi Gras King Cake) and Jambalaya.
This particular edition has been updated by chef and food writer Marcelle Bienvenu. The recipes have been re-written with modern measurements and equivalents. When I was learning to cook with my mother's older version, I had to guess at how much a half a wineglass was, as well as the meaning of several other units of measure. While the older version is picturesque, this newer version is infinitely more user friendly.
This particular edition has been updated by chef and food writer Marcelle Bienvenu. The recipes have been re-written with modern measurements and equivalents. When I was learning to cook with my mother's older version, I had to guess at how much a half a wineglass was, as well as the meaning of several other units of measure. While the older version is picturesque, this newer version is infinitely more user friendly.
