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Acadiana Table : Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham


Overview -

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.  Read more...


 
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More About Acadiana Table by George Graham
 
 
 
Overview

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 Table also 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


 
Details
  • ISBN-13: 9781558328631
  • ISBN-10: 1558328637
  • Publisher: Harvard Common Press
  • Publish Date: October 2016
  • Page Count: 320
  • Dimensions: 11 x 9.5 x 1 inches
  • Shipping Weight: 2.95 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - Southern States
Books > Cooking > Regional & Ethnic - Cajun & Creole

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2016-10-03
  • Reviewer: Staff

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 learning the proper simmering time for alligator and the benefits of lard. 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 Freds Lounge, where Saturday day drinkers face a 2:00 p.m. last call. Graham observes that territorial history flavors many a dish. The poboy and the Vietnamese sandwich share French roots, and come together in a soft-shell crab bánh mì. The fine line between Spanish paella and Cajun jambalaya is blurred in paella Louisiane, a pot full of rabbit, pork, chicken and seafood seasoned with the holy trinity of celery, onions, and peppers. Ironically, Graham learned his French onion soup recipe in New York; its thickened with gelatinous chicken feet. Acadiana is sugarcane country, so cane molasses is the sweetener for desserts such as the Tabasco, chocolate, and red currant brownies. The backwaters provide supplies for seafood dishes of every stripe, including snapping turtle in a sauce piquant. The 130 color photos tell their own stories, none more vivid than the crawfish-stuffed beet-boiled eggs, a psychedelic side dish of purple, orange, and yellow. (Oct.)

 
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