Cajun Food & Recipes: Best of The Best From Louisiana Cookbook

This lens is about the FIRST in a volume of two really great books!

Very easy recipes. Simple instructions. Really good food. Try them!




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Gwen McKee and Barbara Moseley, editors of over ninety cookbooks, have chosen for you the most outstanding foods from their database of tens of thousands of recipes, using their three all-important criteria of taste, taste, and taste.



VOLUME 1:

From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection.


Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage.


Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages.


Best of the Best from Louisiana was the first volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.







Editors: Gwen McKee/Barbara Moseley

Plastic Comb: 288 pages

Publisher: Quail Ridge Press (May 1984)









Call (800) 343-1593 for more information.







See all 90 Quail Ridge Press Recipes & Cookbooks