Cooking Cajun and Creole with Miss Edie and The Colonel is a unique new Louisiana style cookbook which examines the evolution, historical background, and culinary differences between the Cajun and Creole cuisines of South Louisiana.   Co-author’s Edie Hand and Colonel William G. Paul explain the basic techniques that one must master to prepare food in the Cajun/Creole manner as well as document the historical and ethnic influences that have evolved through the years and come together to create this World renown culinary style. 

Press Release

What are the critics saying?

Take a sneak at some of the great recipe's inside this book!

Pecan and Herb Encrusted Prime Rib Roast

New Orleans Creole Jambalaya

Praline Cheesecake

Cajun/Creole Seafood Dip

A portion of the proceeds will benefit the Edie Hand Foundation, please visit EHF to learn about the charities.