Cajun Cooking for Beginners

By Trent Angers and Marcelle Bienvenu

A 48-page saddle-stitched soft cover book that teaches the basics of authentic Cajun cooking. It contains about 50 simple, easy-to-follow recipes; cooking tips and hints; a glossary of Cajun food terms, such as roux, gumbo, jambalaya and etouffee; and definitions of basic cooking terms, such as beat, blend, broil, sauté and simmer.

• Format: Paperback
• Language: English
• ISBN: 0925417238
• ISBN13: 9780925417237
• Release Date: July 1996
• Publisher: Acadian House Publishing
• Length: 46 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.3" x 7.0" x 10.0"