What do famed poet Henry Wadsworth Longellow and eating stale bread for breakfast have in common?
The answer to that little riddle starts on the beaches of Normandy, finds its way to what we now call Newfoundland and ends up in the bayous and swamps of Louisiana.
Longfellow wrote the epic poem, Evangeline. It’s the story of two Acadian lovers who are forcibly removed from their immigrant homes in Newfoundland and then find themselves trying to eke out lives as near-refugees in Louisiana as they search for one another. Today, we call those folks Cajuns.
And that’s where stale bread enters the picture. In France, they call it pain perdu. It involves soaking yesterday’s bread in an egg custard, frying it in a pan and sweetening it to perfection. You probably know it better as French toast.
But you haven’t had GOOD French toast until you’ve had it Cajun-style.
Breakfast is the most important meal of the day. It can also be the tastiest.
Longfellow would undoubtedly agree if you served him some of that down-home Acadian grub, too.
The Ultimate Guide to Cajun and Creole Cuisine will tell you more about pain perdu, how to make it like a real swamp-dwelling Cajun and will even give you a few Creole variations in case you want to mix things up a bit.
This amazing guide is the ideal introduction to top-notch Cajun and Creole cooking and anyone who spends time in a kitchen needs to grab a copy right away.
Get copy of The Ultimate Guide to Cajun and Creole Cuisine while the price is right and prepare for an unforgettable breakfast.
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