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Chasing the gator : Isaac Toups and the new Cajun cooking / Isaac Toups and Jennifer V. Cole ; photography by Denny Culbert ; foreword by Emeril Lagasse.

By: Contributor(s): Material type: TextTextPublisher: New York : Little, Brown and Company, 2018Edition: First editionDescription: xvii, 237 pages : color illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780316465779
  • 0316465771
Subject(s): Genre/Form:
Contents:
Cajun -- The boucherie -- The community table -- The homestead -- The fish camp -- The hunt camp.
Summary: Toups grew up deep in the Atchafalaya Basin of Louisiana, where hunting and fishing trips provide the ingredients for communal gatherings. Those shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts form the backbone of this book. Toups shares recipes for gumbo, boudin, dirty rice, crabcakes, and cochon de lait and other Cajun specialties, as well as his own signature badass modern Cajun dishes. -- adapted from Amazon.com info
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Dr. James Carlson Library NonFiction 641.5976 T726 Available 33111008922425
Total holds: 0

Enhanced descriptions from Syndetics:

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.

Things get a little salty down in the bayou...

Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book.

Taking readers from the backcountry to the bayou, Toups shows how to make:

A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.

Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.

Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.

Includes index.

Toups grew up deep in the Atchafalaya Basin of Louisiana, where hunting and fishing trips provide the ingredients for communal gatherings. Those shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts form the backbone of this book. Toups shares recipes for gumbo, boudin, dirty rice, crabcakes, and cochon de lait and other Cajun specialties, as well as his own signature badass modern Cajun dishes. -- adapted from Amazon.com info

Cajun -- The boucherie -- The community table -- The homestead -- The fish camp -- The hunt camp.

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