Tuesday, February 16, 2010

Fat Tuesday

The savory fusion of African, French, Native American and Spanish cuisines that many of us have come to adore as the quintessential Louisiana regional Cajun/Creole may be just the thing to warm you on any given February evening, and not just for your Mardi Gras and carnival celebrations.

If you favor this bit of excess, then honor the trinity of pepper, onion and celery with a recipe or two from the library’s cookbook collection. A few titles follow below.

Title: Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country
Location: Steenbock Stacks -1st Floor
Call Number: TX715 C132 1985

Author: Diamond, Ann.
Title: Taste of the Bayou: Creole and Cajun Recipes
Location: Steenbock Stacks -1st Floor
Call Number: TX715 D57 1984

Author: Guste, Roy F.
Title: Louisiana Light: Low-Fat, Low-Calorie, Low-Cholesterol, Low- Salt Cajun and Creole Cookery
Location: Steenbock Stacks -1st Floor
Call Number: TX715.2 L68 G87 1989

Author: Prudhomme, Paul.
Title: Chef Paul Prudhomme's Louisiana Kitchen
Location: Steenbock Stacks -1st Floor
Call Number: TX715 P948 1984

Bon app├ętit!

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