This Cajun and Creole cookbook pairs South Louisiana recipes with family stories and regional food traditions. The book is more than a recipe collection; it is a cultural and family memoir. Bienvenu shares stories of her life in the French-Acadian region of Louisiana, illustrating the traditions, hospitality, and culinary practices of South Louisiana. Recipes are presented with clear instructions and anecdotes, making them accessible to both seasoned chefs and home cooks.
Marcelle Bienvenu, a St. Martinville native and longtime food columnist, draws on her upbringing in Louisiana’s Cajun country, weaving personal anecdotes and old photographs through more than 200 recipes. Everyday dishes and special-occasion fare include Pain Perdu, Couche Couche, Chicken Fricassee, Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans and Rice, Shrimp Creole, Bouillabaisse, Pralines, Backbone Stew, Aunt Jenny’s Daube Glacé, and Poor Al’s Fried Turkey. Clear instructions, color food photography, and a foreword by Emeril Lagasse round out the book; Bienvenu has also co-authored cookbooks with Lagasse and contributed to Time-Life Books’ Foods of the World series.
- 160 pages
- Hardcover
- Foreword by Emeril Lagasse
This Cajun and Creole cookbook pairs South Louisiana recipes with family stories and regional food traditions. The book is more than a recipe collection; it is a cultural and family memoir. Bienvenu shares stories of her life in the French-Acadian region of Louisiana, illustrating the traditions, hospitality, and culinary practices of South Louisiana. Recipes are presented with clear instructions and anecdotes, making them accessible to both seasoned chefs and home cooks.
Marcelle Bienvenu, a St. Martinville native and longtime food columnist, draws on her upbringing in Louisiana’s Cajun country, weaving personal anecdotes and old photographs through more than 200 recipes. Everyday dishes and special-occasion fare include Pain Perdu, Couche Couche, Chicken Fricassee, Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans and Rice, Shrimp Creole, Bouillabaisse, Pralines, Backbone Stew, Aunt Jenny’s Daube Glacé, and Poor Al’s Fried Turkey. Clear instructions, color food photography, and a foreword by Emeril Lagasse round out the book; Bienvenu has also co-authored cookbooks with Lagasse and contributed to Time-Life Books’ Foods of the World series.
- 160 pages
- Hardcover
- Foreword by Emeril Lagasse