Introduction: Welcome to my Acadiana Table
The Roots of South Louisiana Cooking
My Culinary Journey
Born and Fed in Louisiana
This Cookbook
My Style of Cooking
Let's Cook
Chapter One
First You Make A Roux
Chapter Two
Sunrise in Acadiana
Chapter Three
Simmering Black Pots
Chapter Four
A Little Lagniappe on the Side
Chapter Five
Farm Fresh
Chapter Six
The Cajun/Creole Coast
Chapter Seven
If It Flies, It Fries
Chapter Eight
Meats and the Mastery of the Boucherie
Chapter Nine
Sweet Surrender
Chapter Ten
Drinks and Drunks
Acknowledgments
About the Author
Sources
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.In 2013 he
launched the blog Acadiana Table: George Graham's Stories of
Louisiana Cooking and Cajun/Creole Culture, which already 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--a remarkable record for such
a young blog. He lives in Lafayette, Louisiana, with his wife and
daughter.
"Like Graham's blog, it's as gorgeous as it's educational, perfect
for a coffee table as well as a kitchen." -- Chere Cohen * USA
Today *
"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. . .A little bit Cajun and a little bit
Creole, one part traditionalist and one part disrupter, he combines
125 classic and contemporary recipes with short visits to local
haunts such as Fred's Lounge, where Saturday day drinkers face a
2:00 p.m. last call." * Publishers Weekly *
"Graham's 320-page, 125-recipe opus has me drooling for Lemon-Pecan
Pancakes with Southern Comfort Molasses for breakfast; Fried Oyster
and Crawfish Caesar Salad for lunch; and perhaps Coq Au Vin or
Grilled Baby Eggplant with Parsley-Pecan Pesto for supper." --
Wendell Brock * Atlanta Journal-Constitution *
 |
Ask a Question About this Product More... |
|
