Kudru (1865)

In a Touch of Cajun: Louisiana Cooking at Its Best, Chef Blizzard celebrates the blending of classic Cajun and Creole cooking as we know it today into what he calls La Nouvelle Louisiana or the New Louisiana cooking, with its heavy emphasis on classic French cuisine. From Smoked Cajun Catfish & Oyster Gumbo to Creole Banana Bread Pudding w/ SautA©ed Banana Pieces & CrA]me Chantilly. The lines have been blurred, but the great tastes and flavors of classic Louisiana cooking are still there. Although not truly a cookbook for beginners, the recipes, over 150, are easy to follow and execute. They will introduce you to the wonderful flavors and tastes that are Louisiana cooking. So get started cooking today, and may you, your friends, and family enjoy the wonders of Louisiana cooking.