Chef Melissa M. Martin's debut cookbook, named after her New Orleans restaurant, documenting the traditional Cajun recipes she grew up eating on the Louisiana bayou before her hometown of Chauvin disappears into the Gulf of Mexico.
Organized by ingredient: shrimp, oysters, poultry, rice, sugarcane each chapter opens with an essay on the ingredient's context and the traditions surrounding it: putting up blackberries in February, shrimping every August, the many ways to make an authentic Cajun gumbo. The recipes include duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie, illustrated throughout with full-color photographs of food and place.
- Melissa M. Martin, Author
- Published by Artisan Books
- ISBN: 9781579658472
Chef Melissa M. Martin's debut cookbook, named after her New Orleans restaurant, documenting the traditional Cajun recipes she grew up eating on the Louisiana bayou before her hometown of Chauvin disappears into the Gulf of Mexico.
Organized by ingredient: shrimp, oysters, poultry, rice, sugarcane each chapter opens with an essay on the ingredient's context and the traditions surrounding it: putting up blackberries in February, shrimping every August, the many ways to make an authentic Cajun gumbo. The recipes include duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie, illustrated throughout with full-color photographs of food and place.
- Melissa M. Martin, Author
- Published by Artisan Books
- ISBN: 9781579658472