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.
- Item Weight : 2.95 pounds
- Hardcover : 320 pages
- Dimensions : 9.65 x 1.1 x 11.2 inches
About The Author:
Louisiana blogger and “Acadiana Table” cookbook author George Graham isn’t a chef. Instead, he prefers to be known as a self-taught cook because of his admiration for trained chefs. We chatted with Graham about his background, the best food in Baton Rouge and becoming a good Cajun/Creole cook.