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Books · Cookbooks · Cajun & Creole · Object 057
The Encyclopedia of Cajun & Creole Cuisine
John D. Folse · Updated August 2026
Why it earned a place
An unusually expansive record of Louisiana food culture, combining more than 700 recipes with historical photographs, regional context, and the many Indigenous, African, French, Spanish, German, Italian, and other influences that shaped Cajun and Creole cooking.
- Best for
- Cooks, chefs, collectors, and food historians seeking a deep reference on Louisiana ingredients, technique, and culinary history
- Material / format
- Hardcover · 842 pages · ISBN 9780970445711
- Know before buying
- Amazon currently offers this title through third-party new, used, and collectible sellers from $70.06; condition, seller, shipping cost, and final availability vary
Expected priceFrom $70.06
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Selection notes
A monumental working history of Louisiana cooking.
Every object page combines practical reasoning, limitations, care, and the context needed to decide whether it belongs in your own kitchen, field kit, bookshelf, or home.