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Overview
Author of Mosquito Supper Club, James Beard Award Winner for Best Book: U.S. Foodways, IACP’s Book of the Year, and an NPR Best Book of the Year, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments. People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 traditional Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Smoked Sausage and Deer Tamales, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and, most importantly, communion.
Product Details
| ISBN-13: | 9781648291401 |
|---|---|
| Publisher: | Artisan |
| Publication date: | 09/24/2024 |
| Pages: | 368 |
| Product dimensions: | 7.50(w) x 10.00(h) x 1.10(d) |
About the Author
Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appétit, Food & Wine, NPR, The Splendid Table, Eater, and Epicurious, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper.
Table of Contents
Cooking to the Beat of Life My Cajun Table Abundance Carnival Crawfish Boil Crawfish Rolls Soft-Shell Crawfish Po’Boy Mim & Eunola’s Étoufée Crawfish Fettucine Hearty Oyster, Herbsaint, and Fennel Soup New Orleans–Style Barbecued Shrimp Shrimp Sauce Piquant Apex Jambalaya Breakfast Ring King Cake Les Oreilles de Cochon Simplicity Fresh Bean Salad with Tomatoes and Herbs Strawberries and Pickled Beets Fermented Cabbage Dried Shrimp and Cabbage Salad Cabbage Slaw Hush Puppies Smoked Fish Dip Crab Egg and Sweet Pea Rice Fish Cheeks with Green Onions and Parsley Fried Fish Collars Filé Gumbo Bunny Carrot Cake Strawberry Poke Cake Warmth Bayou Shrimp Salad in the Style of Nice Creole Tomato Dressing with Boiled Shrimp Pickled Shrimp Nanny’s Shrimp Boulettes Shrimp and Watermelon Salad Shrimp Rolls Fresh Okra, Shrimp, Rice, and Benne Crab Boil with Potatoes and Corn Decadent Crab Rolls Jumbo Lump Crab Salad with Shallot Vinaigrette Panfried Soft-Shell Crab Red Crab Stew Summer Seafood Gumbo Blackberry Sweet Tarts Buttermilk Ice Cream Grace 7UP Biscuits Muscadine Preserves Milk-Soaked Fried Eggplant Fried Potato Sandwiches Shaved Persimmons and Greens Mirliton Slaw Corn and Squash Salad with Peaches Corn Maque Choux Corn, Salt Pork, and Tomatoes Shrimp-Stuffed Mirlitons Camille’s Mirliton and Okra Succotash White Bean, Andouille, and Greens Soup Persimmon Cake Satsuma Sorbet with Condensed Milk and Benne Traditions Cracklins Hog’s Head Cheese Boudin Boudin-Stuffed Chicken Smoked Sausage Pork Backbone Stew Deer Tamales Duck and Mushroom Fricassee Duck and Andouille Gumbo Rabbit and Dumplings Afternoon Pecan Cake Love Lump Crab, Spinach, and Artichoke Dip Fried Oyster, Radicchio, and Grapefruit Salad Turnip Gratin Turtle Soup Chicken-Fried Quail Holiday Dressing Fried Turkey Happy New Year Cabbage Rolls Black-Eyed Pea Soup Gateau Nana Alberta Songe’s Red Velvet Cake Pecan CrescentsResilience Quick Pickled Yellow Onions Corn Bread with Dark Onion Butter Shoestring Onion Rings French Onion Soup Hamburger Steaks, Caramelized Onions, and Gravy Fried Chicken Livers, Caramelized Onions, and Rice Seven Steaks Velma Marie’s Oyster Jambalaya Chicken and Smoked Sausage Gumbo Caramelized Onion and Fig Tart Roots Mayonnaise Lemon Aioli Drawn Butter with Lemon and Bay Shrimp Butter Small-Batch Boiled Shrimp, Head On Pickled Mustard Seeds Quick Pickled Red Onions Quick Pickled Red Blackberries Smothered Okra Shrimp Stock Pork Stock Roasted Chicken or Duck Stock Beef Stock Candied Pecans Resources Acknowledgments Index About the AuthorFrom the B&N Reads Blog
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