The Crescent City Cookbook: A Celebration of New Orleans Cuisine – 40 Creole & Cajun Recipes From N’Awlins by Martha Stephenson
Requirements: .ePUB reader, 2.5 MB
Overview: Nicknamed the Crescent City, and the Big Easy the Louisiana city of New Orleans is a vibrant, 24-hour destination.
Not only is it a great place to party but it’s also a melting pot of cuisines drawing its history and identity from French, American and African cultures.
If you are searching for traditional New Orleans Creole and Cajun food, then this is where you will find it.
The main differences between the two styles of cooking are very simple.
Creole food’s origins have their roots in European, Caribbean, African and Native American cuisine, whereas Cajun cooking gets its inspiration from the bayous enjoying Southern and French influences.
Creole cuisine can be described as city food, and Cajun cuisine is very much country food.
Take Gumbo, for instance, the Creole recipe is more of a tomato based soup, while Cajun Gumbo is more of a stew.
Genre: Non-Fiction > Food & Drink
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