Louisiana Crawfish:: A Succulent History of the Cajun Crustacean by Sam IrwinLouisiana Crawfish:: A Succulent History of the Cajun Crustacean by Sam Irwin

Louisiana Crawfish:: A Succulent History of the Cajun Crustacean

bySam IrwinIntroduction byMarcelle Bienvenu

Paperback | February 18, 2014

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The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.
Title:Louisiana Crawfish:: A Succulent History of the Cajun CrustaceanFormat:PaperbackDimensions:176 pages, 9 × 6 × 0.31 inPublished:February 18, 2014Publisher:Arcadia PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1626192367

ISBN - 13:9781626192362

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