Southeast Louisiana Food: A Seasoned Tradition by Addie K. MartinSoutheast Louisiana Food: A Seasoned Tradition by Addie K. Martin

Southeast Louisiana Food: A Seasoned Tradition

byAddie K. Martin, Jeremy Martin

Paperback | October 7, 2014

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The cuisine of Southeast Louisiana is informed by a unique landscape. Defined by water--Vermillion Bay to the west, marshlands to the east, the Mississippi River to the north and the Gulf Coast to the south--the scenery transitions from verdant swamps to open seas stocked with diverse wildlife. The indigenous Cajun cuisine is a cultural blend three centuries in the making, with traces of American Indian, French, German, Italian and African heritage. To feed themselves and bourgeoning markets, locals built formidable aquaculture empires. Eventually, the area became less isolated, offering more opportunity while threatening traditions. With interviews and family recipes, authors Addie K. and Jeremy Martin present the history behind this enchanting culinary tradition.
Title:Southeast Louisiana Food: A Seasoned TraditionFormat:PaperbackDimensions:256 pages, 9 × 6 × 0.31 inPublished:October 7, 2014Publisher:Arcadia PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1626195498

ISBN - 13:9781626195493

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