John Folse is an excellent cook and writes very informative historical cook books. Being from the Mississippi river area he has a definite creole influence, River Cajuns had a lot more contact with the world on acounta the river traffic. Paul Prudomme is more rural Cajun but was classicly trained. For central pure country Cajun cooking Tony's original cook book is pretty good most of the recipes come from his travels around the Lafayette area and visits to camps in the Atchafalaya Basin. For the avid cook book collector try to locate any of Mercedes Vidrene's Books they are outa print and hard to get but she was the food editor for the Opelousas news paper for years, and folks would send her their family recipes to publish in the paper. These are wonderful examples of country Cajun cookin and I treasure mine.
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