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Review:
Hey Ann- The recipe does not call for actual cream. The writer simply meant to cream together the butter and sugar. This means to blend the two ingredients together until it is smooth and creamy. This is a very basic culinary principle that is also used for making cookies and various other sweets. Please read "About baking" in the Joy of Cooking. It will help you to understand what you are doing. Anyway, this book is fabulous. I have about worn my copt to death. Yum Yum!!
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There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book! Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a ... Rest of this review on the detail page
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