People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast.
In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake.
With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 259 mm
Breite: 199 mm
Dicke: 32 mm
Gewicht
ISBN-13
978-1-64829-140-1 (9781648291401)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appetit, Food & Wine, NPR, The Splendid Table, Eater, and Epicurious, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper.
Cooking to the Beat of Life
My Cajun Table
Abundance
Carnival Crawfish Boil
Crawfish Rolls
Soft-Shell Crawfish Po’Boy
Mim & Eunola’s Étoufée
Crawfish Fettucine
Hearty Oyster, Herbsaint, and Fennel Soup
New Orleans–Style Barbecued Shrimp
Shrimp Sauce Piquant
Apex Jambalaya
Breakfast Ring
King Cake
Les Oreilles de Cochon
Simplicity
Fresh Bean Salad with Tomatoes and Herbs
Strawberries and Pickled Beets
Fermented Cabbage
Dried Shrimp and Cabbage Salad
Cabbage Slaw
Hush Puppies
Smoked Fish Dip
Crab Egg and Sweet Pea Rice
Fish Cheeks with Green Onions and Parsley
Fried Fish Collars
Filé Gumbo
Bunny Carrot Cake
Strawberry Poke Cake
Warmth
Bayou Shrimp Salad in the Style of Nice
Creole Tomato Dressing with Boiled Shrimp
Pickled Shrimp
Nanny’s Shrimp Boulettes
Shrimp and Watermelon Salad
Shrimp Rolls
Fresh Okra, Shrimp, Rice, and Benne
Crab Boil with Potatoes and Corn
Decadent Crab Rolls
Jumbo Lump Crab Salad with Shallot Vinaigrette
Panfried Soft-Shell Crab
Red Crab Stew
Summer Seafood Gumbo
Blackberry Sweet Tarts
Buttermilk Ice Cream
Grace
7UP Biscuits
Muscadine Preserves
Milk-Soaked Fried Eggplant
Fried Potato Sandwiches
Shaved Persimmons and Greens
Mirliton Slaw
Corn and Squash Salad with Peaches
Corn Maque Choux
Corn, Salt Pork, and Tomatoes
Shrimp-Stuffed Mirlitons
Camille’s Mirliton and Okra Succotash
White Bean, Andouille, and Greens Soup
Persimmon Cake
Satsuma Sorbet with Condensed Milk and Benne
Traditions
Cracklins
Hog’s Head Cheese
Boudin
Boudin-Stuffed Chicken
Smoked Sausage
Pork Backbone Stew
Deer Tamales
Duck and Mushroom Fricassee
Duck and Andouille Gumbo
Rabbit and Dumplings
Afternoon Pecan Cake
Love
Lump Crab, Spinach, and Artichoke Dip
Fried Oyster, Radicchio, and Grapefruit Salad
Turnip Gratin
Turtle Soup
Chicken-Fried Quail
Holiday Dressing
Fried Turkey
Happy New Year Cabbage Rolls
Black-Eyed Pea Soup
Gateau Nana
Alberta Songe’s Red Velvet Cake
Pecan Crescents
Resilience
Quick Pickled Yellow Onions
Corn Bread with Dark Onion Butter
Shoestring Onion Rings
French Onion Soup
Hamburger Steaks, Caramelized Onions, and Gravy
Fried Chicken Livers, Caramelized Onions, and Rice
Seven Steaks
Velma Marie’s Oyster Jambalaya
Chicken and Smoked Sausage Gumbo
Caramelized Onion and Fig Tart
Roots
Mayonnaise
Lemon Aioli
Drawn Butter with Lemon and Bay
Shrimp Butter
Small-Batch Boiled Shrimp, Head On
Pickled Mustard Seeds
Quick Pickled Red Onions
Quick Pickled Red Blackberries
Smothered Okra
Shrimp Stock
Pork Stock
Roasted Chicken or Duck Stock
Beef Stock
Candied Pecans
Resources
Acknowledgments
Index
About the Author
