Acadiana Profile's Cajun Cooking

Description: Alligator Stew, Baked Mallard Ducks, Smothered Frog Legs, Marinated Rabbit with Sour Cream, Turtle Soup, Roasted Squirrel, Crawfish-Rice Dressing. Yes, the recipes in the “Cajun Cookbook” are as rare and unique as the area where it was created. Hailing from the 22-parish area of south Louisiana designated as “Acadiana” an area where the predominant culture is that of the French-Acadians, or Cajuns, who settled this area after their exile from Nova Scotia in the mid-Eighteenth Century, these are recipes gathered from the locals that have stood the test of time. All of the 400 recipes are unique to the 22-parish area and all 22-parishes are represented in this book that was five years in the making. While the recipes above are from the Wild Game section the book also covers: Two Basics – Rice and Roux, Appetizer, Vegetables, Salads, & Salad Dressings, Soups & Gumbos, Main Dishes, Seafood, Dressings & Casseroles, Breads & Cereals, Cakes, Cookies and Candies, Desserts & Beverages, Unique Acadiana Cooking Traditions and Homemade Babyfoods. Published in 1980 by Angers Publishing the book was edited by Trent Angers and Sue McDonough. It is a great edition to the kitchen that wants to add a bit of excitement to the menu planning (wild game not necessarily included). Trent Angers (1948 - ) has twice been nominated for the Nobel Prize in Literature (2000 and 2001), is a veteran journalist who has authored countless published news and feature stories, as well as six books. For 36 years (1975 – 2010) he was the editor and publisher of Acadiana Profile, “The Magazine of the Cajun Country based in Lafayette, Louisiana. The recipes in this cook book were first published in a series of four special cooking section that were issued in the magazine from 1976 through 1979 and primarily obtained from the readers.

Price: 88 USD

Location: Fort Collins, Colorado

End Time: 2025-01-06T16:30:11.000Z

Shipping Cost: 0 USD