Cajun Cooking [antikvár]

IJ Introduction In the 17th century, French settlers arrived in Nova Scotia, Canada, bringing their own hearty country style of cooking with them. This is where Cajun cuisine began. When they moved south to Louisiana in the 18th century they adapted their cooking techniques to the local ingredients: seafood, wild fowl, game, wild vegetablps and herbs. Creole cuisine, however, grew up in New Orleans. It was city food, sophisticated for the wealthy Europeans who had estabHshed plantations in Louisiana. Their cooks, often from Africa, combined the European style with indigenous ingredients and their own culinary traditions, using ingredients such as corn, cayenne and okra. By the mid 20th century, Cajun and Creole cooking had merged, particularly in the many restaurants. New Louisiana cuisine includes plenty of black and white peppercorns, not available to the original cooks, as well as the local spices. With modern fast cooking came a new technique, called blackening: chicken or fish is covered with spices and fast fried. This method has become a cornerstone of Cajun cuisine. Modern Cajun cooking retains its original message - to be adventurous with whatever is good and fresh. This book does just that.