Very Good. Signed. 0962515205 351 pages. Author's signature and inscription upon front endpaper, else clean and unmarked. "I find this encyclopedia a fascinating and wholly valid exploration of Cajun and Creole cooking. If you really care about those two concepts-and I do-I would consider this an imperative addition to your kitchen and/or library."-Craig Claiborne, The New York Times. Light wear to glossy illustrated yellow boards. Excellent attractive copy.
Folse, Chef John. THE EVOLUTION OF CAJUN & CREOLE CUISINE. Donaldsonville, LA: Chef John Folse & Company, c1989. Sixth printing 1993. 351pp., color photographs. Imperial 8vo. Minor soiling outside edges of textblock, near fine hardcover.
All of Chef Folse's books are treasures. He is THE authority on cajun/creole cuisine. I have several of his books. I am a working chef and I always find valuable information in his books. Read the text not just the recipes and you will learn very valuable information.
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