Book Description
Serving Louisiana Author: LSU AgCenter friends and Faculty The beautifully photographed, hardbound, 228-page book features more than 240 recipes, including contributions from famous Louisiana chefs like John Folse, Paul Prudhomme, Mike Anderson, Joe Major, the late Justin Wilson, world champion jambalaya cook Byron Gautreau, and other tried and true favorites from friends and faculty of the LSU AgCenter. The recipes from the heart and soul of Louisiana range from the basics, such as how to make a roux, to such traditional favorites as Louisiana baked oysters, crawfish etouffee and seafood au Gratin. Serving Louisiana also offers an abundant harvest of useful and fun information on such topics as nutrition and food safety, a Cajun glossary, table-setting and entertaining. 228 pages / 244 recipes / 2002 / Hardback 4-color cover and title pages
Serving Louisiana SYNOPSIS
The beautifully photographed, hardbound, 228-page book features more than 240 recipes, including contributions from famous Louisiana chefs like John Folse, Paul Prudhomme, Mike Anderson, Joe Major, the late Justin Wilson, world champion jambalaya cook Byron Gautreau, and other friends and faculty of the LSU AgCenter. The recipes from the heart and soul of Louisiana range from the basics, such as how to make a roux, to such traditional favorites as Louisiana baked oysters, crawfish etouffee and seafood au Gratin. Serving Louisiana also offers an abundant harvest of useful and fun information on such topics as nutrition and food safety, a Cajun glossary, table-setting and entertaining.
Art & Photography
Book Info
