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The celebrated flavors of Cajun cooking, which began to excite the culinary tastes of America in the 1980's and have become eagerly accepted as a distinct national cuisine, are now available to those who adhere strictly to the laws of Kashruth. In this volume of savory dishes, Kosher - with its prohibition of cooking with shellfish, shrimp, crab, and turtle -- and Cajun -- which relies heavily upon these ingredients for its hot, spicy gumbos, etouffees, and jambalayas -- have been successfully fused. By skillful adaptation of substitute ingredients, the results are dishes with authentic flavors that are at the same time both Kosher and Cajun. Authors Mildred L. Covert and Sylvia P. Gerson, two creative New Orleans cooks who successfully combined Kosher with Creole in their Kosher Creole Cookbook, have developed recipes that faithfully duplicate the flavor of the one without compromising the strictures of the other. In presenting their unique collection of taste-tempting recipes, the authors take readers on a tour of the Acadian country of south Louisiana, focusing upon the variety of dishes for which the area is noted. In Lafayette, for example, it is soups, gumbos and bisques, and in St. Martinville, where Henry Wadsworth Longfellow's Evangeline waited in vain for her lover, the emphasis is on appetizers, salads and dressings. The seafood of Morgan City, the rice of Crowley, the sweet potatoes of Opelousas, and the fowl of Mamou form the basis for other recipes that are certain to make mealtime a treat. Festivals, of course, play a frequent and important role in Cajun culture, and the authors present a special section on the Jewish feast of Purim with ideas for special holiday menus. Include in this volume are recipes for conventional cooking, as well as the microwave and the processor.
ISBN: 882896512; Author: Covert, Mildred; Publisher: Pelican Publishing
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