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Louisiana Crawfish : A Succulent History of the Cajun Crustacean
by Sam Irwin and Marcelle Bienvenu


Overview - 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.  Read more...

 
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More About Louisiana Crawfish by Sam Irwin; Marcelle Bienvenu
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781626192362
  • ISBN-10: 1626192367
  • Publisher: History Press (SC)
  • Publish Date: February 2014
  • Page Count: 157
  • Dimensions: 9.1 x 6 x 0.6 inches
  • Shipping Weight: 0.65 pounds

Series: American Palate

Related Categories

Books > History > United States - State & Local - South
Books > Cooking > History
Books > Cooking > Regional & Ethnic - Cajun & Creole

 
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