| Edition |
First edition. |
| Description |
xvii, 237 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Summary |
Toups grew up deep in the Atchafalaya Basin of Louisiana, where hunting and fishing trips provide the ingredients for communal gatherings. Those shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts form the backbone of this book. Toups shares recipes for gumbo, boudin, dirty rice, crabcakes, and cochon de lait and other Cajun specialties, as well as his own signature badass modern Cajun dishes. -- adapted from Amazon.com info. |
| Contents |
Cajun -- The boucherie -- The community table -- The homestead -- The fish camp -- The hunt camp. |
| Subject |
Cooking, Cajun.
|
|
COOKING -- Individual Chefs & Restaurants.
|
|
COOKING -- Regional & Ethnic -- Cajun & Creole.
|
|
Cooking, Cajun. (OCoLC)fst01753267
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Cole, Jennifer V., author.
|
|
Culbert, Denny, photographer.
|
| ISBN |
9780316465779 (hardcover) |
|
0316465771 (hardcover) |
|
