The words "Deep-South cuisine" are often misunderstood, and are not to be confused with Cajun or Creole which are strictly Louisiana. Writing this book is Vanigan's intention to define Deep-South cooking as a regional cuisine and dispense with any clich that everything in the Deep-South is fried.
The words "Deep-South cuisine" are often misunderstood, and are not to be confused with Cajun or Creole which are strictly Louisiana. Writing this boo...
