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

George Graham

Harvard Common Press, Nov 15, 2016 - Cooking - 320 pages

There's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table.

In this beautifully photographed, 125-recipe 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

What people are saying

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

User Review  - Publishers Weekly

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 ...

Contents

• INTRODUCTION WELCOME TO MY ACADIANA TABLE: 6
• CHAPTER ONE FIRST YOU MAKE A ROUX: 10
• CHAPTER TWO SUNRISE IN ACADIANA: 18
• CHAPTER THREE SIMMERING BLACK POTS: 42
• CHAPTER FOUR A LITTLE LAGNIAPPE ON THE SIDE: 86
• CHAPTER FIVE FARM FRESH: 120
• CHAPTER SIX THE CAJUNCREOLE COAST: 160
• CHAPTER SEVEN IF IT FLIES IT FRIES: 200
• CHAPTER EIGHT MEATS A ND THE MASTERY OF THE BOUCHERIE: 240
• CHAPTER NINE SWEET SURRENDER: 276
• CHAPTER TEN DRINKS A ND DRUNKS: 298
• ACKNOWLEDGMENTS: 312
• ABOUT THE AUTHOR: 313
• SOURCES: 314
• INDEX: 315

About the author

George Graham has lived in South Louisiana for all his life. He has been an avid student, chronicler, and photographer of the region's culture and culinary traditions. Born into a restaurant family and a former restaurateur himself, he has written about Cajun and Creole cuisine for newspapers and magazines, and he has been a finalist on television's Food Network Challenge.

George's blog Acadiana Table: George Graham's Stories of Louisiana Cooking and Cajun/Creole Culture has been a finalist for Best Food Blog: Regional Cuisine in Saveur magazine's 2014 Best Food Blog Awards and also for Best Food Blog in the 2015 IACP Digital Media Awards. He lives in Lafayette, Louisiana, with his wife and daughter.

Bibliographic information

• Title: Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
• Author: George Graham
• Publisher: Harvard Common Press, 2016
• ISBN: 1558328696, 9781558328693
• Length: 320 pages
• Subjects: Cooking / Regional & Ethnic / American / Southern States; Cooking / Regional & Ethnic / Cajun & Creole; Cooking / Regional & Ethnic / General