Introduction. Welcome to my Acadiana table -- 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 -- Index.;"In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years."--Publisher's website.

Acadiana table: Cajun and Creole home cooking from the heart of Louisiana PDF

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