Mosquito Supper Club : Cajun Recipes From A Disappearing Bayou

Mosquito Supper Club : Cajun Recipes From A Disappearing Bayou



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Every hour of the day, Louisiana loses a football field's worth of land to the Gulf. And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine -- from shrimp and oysters to poultry and sugarcane -- and the recipe and customs that surround each. Each chapter is punctuated with an essay explaining the context for the ingredient, whether it's picking and putting up blackberries each February to shrimping every August or celebrating Fat Tuesday with a king cake. Martin documents the region's traditions, from the Blessing of the Boats at the beginning of every fishing season to Mardi Gras and the many dozens of ways to make a Cajun gumbo.
Call Number Location Status Due Date
641.59763 MARAdult NonfictionIn

Details & Subjects

Additional Authors :
Content :

Shrimp -- Crab -- Oysters -- Crawfish -- Gumbo -- Poultry, meat, and rice -- Fish -- Salt pork and beans -- Vegetables -- Pantry -- Sweets and breads.

Publication, Distribution, etc. :

New York : Artisan, a division of Workman Publishing Co., Inc., [2020]



Physical Description :

367 pages : color illustrations, color map ; 26 cm

Notes :
  • Includes index.
Subjects :
Genres :