Gumbo, jambalaya, crawfish, etouffee, beef brisket, Bananas Foster, Mississippi Mud Cake--these are Cajun and Creole delicacies that imbue the spirit of New Orleans. Now, creating mouthwatering
Cajun and Creole dishes in your own kitchen is just pages away with the help of this popular cookbook. Traditional and contemporary recipes, tips, techniques, and ingredient information have
been carefully sandwiched into one meaty volume by two New Orleans cooks--Lisette Verlander and Susan Murphy, owners of The Cookin' Cajun Cooking School. Over twenty thousand students a year
learn the difference between Cajun and Creole cooking while getting a firsthand experience on how to make this delicious fare under the direction of the authors. You'll think you've just pulled
up a chair in their kitchen.
