"Southwest Louisiana is famous for time-honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever-resourceful Cajuns use virtually every part of the pig in various savory delights. The author traverses Cajun country to dive in to the recipes and stories behind regional specialties such as boudin, cracklings, gumbo and hogs head cheese. From the Smoked Meats Festival in Ville Platte to Thibodaux's Bourgeois Meat Market, where miles of boudin have been produced since 1891, this is a mouthwatering dive into Cajun devotion to the pig."--Back cover.
Cajun food has become a popular “ethnic” food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.
Sample flavors of Cajun Country’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets. Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
The definitive guide to all things Mardi Gras . . . past and present! From Twelfth Night to Ash Wednesday, New Orleans is transformed. Queens and fools, demons and dragons reign over the Crescent City. This vividly photographed book is a lively, comprehensive history of Mardi Gras in New Orleans. Fascinating and intimate, this book seamlessly intertwines the past with the present.
Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.
The Dictionary of Louisiana French (DLF) provides the richest inventory of French vocabulary in Louisiana and reflects precisely the speech of the period from 1930 to the present. This dictionary describes the current usage of French-speaking peoples in the five broad regions of South Louisiana: the coastal marshes, the banks of the Mississippi River, the central area, the north, and the western prairie. Data were collected during interviews from at least five persons in each of twenty-four areas in these regions. In addition to the data collected from fieldwork, the dictionary contains material compiled from existing lexical inventories, from texts published after 1930, and from archival recordings. The new authoritative resource, the DLF not only contains the largest number of words and expressions but also provides the most complete information available for each entry. Entries include the word in the conventional French spelling, the pronunciation (including attested variants), the part of speech classification, the English equivalent, and the word's use in common phrases. The DLF features a wealth of illustrative examples derived from fieldwork and textual sources and identification of the parish where the entry was collected or the source from which it was compiled. An English-to-Louisiana French index enables readers to find out how particular notions would be expressed in la Louisiane .
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans-and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. "The Encyclopedia" would make a perfect gift or simply a treasured addition to your own cookbook library.
