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Acadiana Table


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Table of Contents

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

About the Author

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.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 *

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