Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking Format:Paperback Spanning twenty centuries of controversy

Spanning twenty centuries of controversy

and worksheets

Food historian and chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs

Essence magazine

gives rich case stories of how private and community foundations—including large and small foundations—are meeting their missions through public policy and civic activity

Cajun and Creole Cooking with Miss Edie and the Colonel: The Folklore and Art of Louisiana Cooking Format:Paperback Spanning twenty centuries of controversyThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana's Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part