Louisiana Cajun cuisine originated with a group of French residents of Nova Scotia, who were expelled by the British in 1755. They eventually, after years of a nomadic existence, settled in the Southern Louisiana swamplands. There they adapted their native cooking methods to use ingredients that were available in their new land. This cuisine is the food of hardworking country people, used to difficult conditions. It is practical, strong country food, taking advantage of easil…
Regional Cuisine Down Home Southern Cooking
I grew up in New England, the home of plain cooking, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop t…
Szechwan Cuisine
The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn.
For decades, most of the world was familiar mainly with Cantonese cuisine, and thought of it as Chinese cuisine. In reality, though, China is an enormous country that encompasses…
A Beginners Guide to Chinese Cookery
All about the ingredients, equipment and techniques you need to start cooking Chinese food at home.