Cajun cooking is the spicy intersection of French and Southern culinary traditions. Eula Mae Dore has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. This book is organized into menus reflecting the rhythm of life on Louisiana's Avery Island, such as Mardi Gras, A Summer Fishing Trip, and ...
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Cajun cooking is the spicy intersection of French and Southern culinary traditions. Eula Mae Dore has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. This book is organized into menus reflecting the rhythm of life on Louisiana's Avery Island, such as Mardi Gras, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes, from Sausage and Shrimp Gumbo to Blackberry Patch Cobbler, are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.
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