Acadiana Table: Cajun And Creole Home Cooking From The Heart Of Louisiana by George Graham

Acadiana Table: Cajun And Creole Home Cooking From The Heart Of Louisiana

byGeorge Graham

Paper over Board | October 15, 2016

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Grab a seat at Acadiana Table and explore a cuisine and culture filled with flavor.

In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook,Acadiana Tablealso includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.

Book chapters include:

- First You Make a Roux

- Sunrise in Acadiana

- Simmering Black Pots

- A Little Lagniappe on the Side

- Farm Fresh

- The Cajun/Creole Coast

- If it Flies, It Fries

- Meats and the Mastery of the Boucherie

- Sweet Surrender

About The Author

George Grahamhas lived in South Louisiana for all his life. He has been an avid student, chronicler, and photographer of the region's culture and culinary traditions. Born into a restaurant family and a former restaurateur himself, he has written about Cajun and Creole cuisine for newspapers, magazines, and he has been a finalist on te...
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Details & Specs

Title:Acadiana Table: Cajun And Creole Home Cooking From The Heart Of LouisianaFormat:Paper over BoardDimensions:320 pages, 11.12 × 9.5 × 1 inPublished:October 15, 2016Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558328637

ISBN - 13:9781558328631

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"Like Graham’s blog, it’s as gorgeous as it’s educational, perfect for a coffee table as well as a kitchen." - Chere Cohen, USA Today"Acadiana, the land mass otherwise known as South Louisiana, is a culinary wonderland, and Graham, a food writer and photographer, has spent his life there. . .A little bit Cajun and a little bit Creole, one part traditionalist and one part disrupter, he combines 125 classic and contemporary recipes with short visits to local haunts such as Fred’s Lounge, where Saturday day drinkers face a 2:00 p.m. last call." - Publishers Weekly"Graham’s 320-page, 125-recipe opus has me drooling for Lemon-Pecan Pancakes with Southern Comfort Molasses for breakfast; Fried Oyster and Crawfish Caesar Salad for lunch; and perhaps Coq Au Vin or Grilled Baby Eggplant with Parsley-Pecan Pesto for supper." - Wendell Brock, Atlanta Journal-Constitution