[A Taste of Louisiana] [with Chef John Folse & Co.] [Chef John Folse]
[Episode Guide]
[Bed & Breakfasts of the Bayou State]
To order, send a check or money order for the amount shown to:
Louisiana Public Broadcasting

Chef Folse Items
7733 Perkins Road
Baton Rouge, LA 70810

To order with your Visa, MasterCard, or American Express Card,
call 1-800-973-7246.

Please allow six to eight weeks for delivery.

[Image: Hot Beignets & Warm Boudoirs]

Hot Beignets & Warm Boudoirs: A Collection of Recipes from Louisiana’s Bed & Breakfasts
Price: $29.95

Visit the historic and romantic bed and breakfasts of Louisiana in this new cookbook. Delicious recipes and beautiful photographs from all 26 B & B's featured in the new series of A Taste of Louisiana with Chef John Folse & Company: Bed & Breakfasts of the Bayou State are included in this new 289-page cookbook.

[Image: Chef John Folse's Plantation Celebrations]
Plantation Celebrations: Recipes From Our Louisiana Mansions
Price: $28.50

This 335-page book features recipes for everything from andouille to veloute along with over 150 photographs of some of Louisiana's most beautiful plantations.

[Image: Chef John Folse's Louisiana Sampler]
Louisiana Sampler:
Recipes from Our Fairs & Festivals
Price: $19.95

Have you ever wanted to get all those great recipes Chef John Folse and his guests have been preparing during the Fairs and Festivals series of A Taste of Louisiana with Chef John Folse and Company? Chef John Folse's Louisiana Sampler: Recipes from Our Fairs & Festivals contains almost 200 pages of recipes from the 26 fairs and festivals featured in the series along with interesting information about the events.

The Evolution of Cajun & Creole Cuisine
Price: $19.95

This 352-page cookbook is the first of its kind to trace the history of Cajun and Creole cuisine and culture.Learn about the rich heritage of Louisiana with traditional Cajun and Creole recipes. Chef Folse provides the history of each dish and method of preparation, adding depth to the inherent traditions of the Cajuns and Creoles who created them. Over 250 recipes including stocks, sauces, appetizers, soups, vegetables, poultry, meats, seafood, wild game, desserts and “lagniappe” (something extra) are featured.



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