Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.

There's nothing in the world quite like Creole and Cajun cooking. Experience this unique, regional cooking tradition that's steeped in culture and history with Arcadiana Table. In this beautifully photographed, 125-recipe 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. Book chapters include: First You Make a Roux Sunrise in Acadiana Simmering Black Pots A Little Lagniappe on the Side Farm Fresh The Cajun/Creole Coast If it Flies, It Fries Meats and the Mastery of the Boucherie Sweet Surrender

"Acadiana" summons up visions of a legendary and exotic world of moss-draped cypress, cocoa-colored bayous, subtropical wildlife, and spicy indigenous cuisine. The ancestral home of Cajuns and Creoles, this twenty-two-parish area of south Louisiana encompasses a broad range of people, places, and events. In their historical and pictorial tour of the region, author Carl A. Brasseaux and photographer Philip Gould explore in depth this fascinating and complex world. As passionate documentarians of all things Cajun and Creole, Brasseaux and Gould delve into the topography, culture, and economy of Acadiana. In two hundred color photographs of architecture, landscapes, wildlife, and artifacts, Gould portrays the rich history still visible in the area, while Brasseaux's engagingly written narrative covers the eighteenth- and nineteenth-century story of settlement and development in the region. Brasseaux brings the story up to date, recounting devastating hurricanes and coastal degradation. From living-history attractions such as Vermilionville, the Acadian Village, and Longfellow-Evangeline State Park to music venues, festivals, and crawfish boils, Acadiana depicts a resilient and vibrant way of life and presents a vivid portrait of a culture that continues to captivate, charm, and endure. For all those who want to explore these people and this place, Brasseaux and Gould have provided an insightful written and visual history.

Louisiana's famous Cajun Country is a place where today's travelers can still experience the rich heritage and traditions that began in the eighteenth century. From foodways and folktales to music and festivals, Acadiana offers something you can't get anywhere else. Journey through this historic and unique part of the state with travel writer and historian Cher Coen as your guide Experience Cajun Country through its exceptional cuisine, area events, and historic attractions.

The complete narrative of the expedition.

Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot sauce. With more than 100 authentic Cajun recipes from Louisiana's Acadian parishes, now home cooks can create lip-smacking recipes such as Andouille-Stuffed Pork Loin, Butter Beans with Sausage, Grand Chenier Crawfish Jambalaya, Sweet Potato en Brochette, and Tried-and-True Pecan Pie. You will also learn a little about the history, people, and culture from which the Cajun cuisine originated. Breaux shows how a true Cajun cookstraditional meals as well as the modern methods of preparing delicious home-cooked meals.

Illustrations and rhythmic text celebrate edible treats that characterize Louisiana, such as beignets and po boys. Includes facts about the foods mentioned and a recipe for red beans and rice.