Stir the Pot: The History of Cajun Cuisine PUB201310 adding a brilliant magenta hue

adding a brilliant magenta hue and delightful tartness to your cocktail creations

adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region

historical data about the dish is included

Whether you're new to the grill or a seasoned vet

from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans

Stir the Pot: The History of Cajun Cuisine PUB201310 adding a brilliant magenta hueAuthor: Marcelle Bienvenu I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. Emeril Lagasse The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish touffe,