The Encyclopedia of Cajun and Creole Cuisine by John Folse is the essential cookbook for those cuisines if you're looking for authenticity. Folse doesn't play with his food like other chefs in the area, he simply recites the recipes that people have been preparing for over a hundred years.
Thank you very much for telling us about this. Most of my cooking of Cajun and Creole cuisine for the last 30 years or so have come from the gumbopages.com. But the internets are ephemeral, and I need something like this to survive the cuisinapacolypse. $70 for Hardcover – December 1, 2004. Worth it?
