The Crawfish Book

Nonfiction, Food & Drink, Seafood
Cover of the book The Crawfish Book by Glen Pitre, University Press of Mississippi
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Glen Pitre ISBN: 9781604738087
Publisher: University Press of Mississippi Publication: April 1, 1993
Imprint: University Press of Mississippi Language: English
Author: Glen Pitre
ISBN: 9781604738087
Publisher: University Press of Mississippi
Publication: April 1, 1993
Imprint: University Press of Mississippi
Language: English
American Indians worshiped them as creators of the world, Napoleon ate them to celebrate his victories, Swedes have them shipped in from halfway around the world, and for Louisiana's Cajuns the humble crawfish is the centerpiece of cuisine, a symbol of ethnic pride, a staple commodity for thriving business ventures, and an inextricable part of folklore.

Research and interviews spice this delightful book that details the relationship between crawfish and humans--from antiquity to the New York markets of the 1880s; from Depression-era pauper's feast to gourmet entree of the 1980s Cajun cooking craze; from spring afternoon pastime to modern aquaculture agribusiness.

To get the reader's mouth watering, more than two dozen recipes from those who know crawfish best--both famous chefs and crawfishers--are interspersed throughout. Sections offer advice on catching, buying, handling, cooking, and, for those who wish to simplify their encounters with crawfish, ordering tasty dishes in restaurants. Included are also a bibliographical essay, an index to recipes, and a list of sources for spices, paraphernalia, and airfreight shipments of crawfish.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
American Indians worshiped them as creators of the world, Napoleon ate them to celebrate his victories, Swedes have them shipped in from halfway around the world, and for Louisiana's Cajuns the humble crawfish is the centerpiece of cuisine, a symbol of ethnic pride, a staple commodity for thriving business ventures, and an inextricable part of folklore.

Research and interviews spice this delightful book that details the relationship between crawfish and humans--from antiquity to the New York markets of the 1880s; from Depression-era pauper's feast to gourmet entree of the 1980s Cajun cooking craze; from spring afternoon pastime to modern aquaculture agribusiness.

To get the reader's mouth watering, more than two dozen recipes from those who know crawfish best--both famous chefs and crawfishers--are interspersed throughout. Sections offer advice on catching, buying, handling, cooking, and, for those who wish to simplify their encounters with crawfish, ordering tasty dishes in restaurants. Included are also a bibliographical essay, an index to recipes, and a list of sources for spices, paraphernalia, and airfreight shipments of crawfish.

More books from University Press of Mississippi

Cover of the book Openness of Comics by Glen Pitre
Cover of the book The Culture and Politics of Contemporary Street Gang Memoirs by Glen Pitre
Cover of the book Bloody Mary in the Mirror by Glen Pitre
Cover of the book Eric Rohmer by Glen Pitre
Cover of the book Myself and the World by Glen Pitre
Cover of the book That Was Entertainment by Glen Pitre
Cover of the book The Gorilla Man and the Empress of Steak by Glen Pitre
Cover of the book The Lakes of Pontchartrain by Glen Pitre
Cover of the book The Legacy of Eric Williams by Glen Pitre
Cover of the book Tearing the World Apart by Glen Pitre
Cover of the book Little Red Readings by Glen Pitre
Cover of the book Borders of Equality by Glen Pitre
Cover of the book Raised Up Down Yonder by Glen Pitre
Cover of the book She Could Be Chaplin! by Glen Pitre
Cover of the book Understanding Addiction by Glen Pitre
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy