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Evolution of Cajun and Creole Cuisine
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by
John D. Folse
Mallard Duck Sausage. Bisque of Corn & Crab. Louisiana Seafood Gumbo. Cajun Stuffed Rack of Lamb. The best of traditional Cajun & Creole cuisine comes to life with an emphasis on the "new basics" in Louisiana Chef John D. Folse's newest cookbook "The Evolution of Cajun & Creole Cuisine". Folse's new cookbook is the first of its kind to tell the ...
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