"From backwoods bars and small-town dives to swampside [sic] dance halls and converted clapboard barns, 'Louisiana Saturday Night' offers an anecdotal history and experiential guidebook to some of the Gumbo State's most unique blues, Cajun, and zydeco clubs. Music critic Alex V.…
From backwoods bars and small-town dives to swampside dance halls and converted clapboard barns, Louisiana Saturday Night offers an anecdotal history and experiential guidebook to some of the Gumbo State's most unique blues, Cajun, and zydeco clubs. Music critic Alex V. Cook unc…
"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 di…
"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 di…
"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking ..."--Publisher's blurb
"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking ..."--Publisher's blurb.
Cajun food has become a popular "ethnic" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally stand…
Cajun food has become a popular "ethnic" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally stand…
"A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald also learned to love "shooting rifles, hunting, fishing ... drinking beer with the boys, [and] water skiing in snake-infested rivers." And as a good citizen of the South, he's done his due dilige…
"A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald also learned to love "shooting rifles, hunting, fishing...drinking beer with the boys, [and] water skiing in snake-infested rivers." And as a good citizen of the South, he's done his due diligenc…
Perhaps best known as the James Beard Award-winning chef behind some of New Orleans's most beloved restaurants, including Cochon and Herbsaint, Donald Link also has a knack for sniffing out a backyard barbecue wherever he travels and scoring an invitation to sample some of the b…
"A born and bred Cajun who grew up eating his grandparents' homecooked food, Donald also learned to love "shooting rifles, hunting, fishing ... drinking beer with the boys, [and] water skiing in snake-infested rivers." And as a good citizen of the South, he's done his due dilige…
One of New Orleans's breakout new Cajun cooking talents shares his updated versions of iconic recipes in this rollicking and inspiring tour of the region.
"An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area?the Acadiana region of Louisiana?is a tough land that funnels its spirit into the local cu…
