{"product_id":"bayou-feasting-through-the-seasons-of-a-cajun-life","title":"Bayou: Feasting Through the Seasons of a Cajun Life","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCooking to the Beat of Life \n\u003cbr\u003e My Cajun Table \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAbundance \u003c\/b\u003e\n\u003cbr\u003e Carnival Crawfish Boil \n\u003cbr\u003e Crawfish Rolls \n\u003cbr\u003e Soft-Shell Crawfish Po'Boy \n\u003cbr\u003e Mim \u0026amp; Eunola's Étoufée \n\u003cbr\u003e Crawfish Fettucine \n\u003cbr\u003e Hearty Oyster, Herbsaint, and Fennel Soup \n\u003cbr\u003e New Orleans-Style Barbecued Shrimp \n\u003cbr\u003e Shrimp Sauce Piquant \n\u003cbr\u003e Apex Jambalaya \n\u003cbr\u003e Breakfast Ring \n\u003cbr\u003e King Cake \n\u003cbr\u003e Les Oreilles de Cochon \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSimplicity \u003c\/b\u003e\n\u003cbr\u003e Fresh Bean Salad with Tomatoes and Herbs \n\u003cbr\u003e Strawberries and Pickled Beets \n\u003cbr\u003e Fermented Cabbage \n\u003cbr\u003e Dried Shrimp and Cabbage Salad \n\u003cbr\u003e Cabbage Slaw \n\u003cbr\u003e Hush Puppies \n\u003cbr\u003e Smoked Fish Dip \n\u003cbr\u003e Crab Egg and Sweet Pea Rice \n\u003cbr\u003e Fish Cheeks with Green Onions and Parsley \n\u003cbr\u003e Fried Fish Collars \n\u003cbr\u003e Filé Gumbo \n\u003cbr\u003e Bunny Carrot Cake \n\u003cbr\u003e Strawberry Poke Cake \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eWarmth\u003c\/b\u003e\n\u003cbr\u003e Bayou Shrimp Salad in the Style of Nice \n\u003cbr\u003e Creole Tomato Dressing with Boiled Shrimp \n\u003cbr\u003e Pickled Shrimp \n\u003cbr\u003e Nanny's Shrimp Boulettes \n\u003cbr\u003e Shrimp and Watermelon Salad \n\u003cbr\u003e Shrimp Rolls \n\u003cbr\u003e Fresh Okra, Shrimp, Rice, and Benne \n\u003cbr\u003e Crab Boil with Potatoes and Corn \n\u003cbr\u003e Decadent Crab Rolls \n\u003cbr\u003e Jumbo Lump Crab Salad with Shallot Vinaigrette \n\u003cbr\u003e Panfried Soft-Shell Crab \n\u003cbr\u003e Red Crab Stew \n\u003cbr\u003e Summer Seafood Gumbo \n\u003cbr\u003e Blackberry Sweet Tarts \n\u003cbr\u003e Buttermilk Ice Cream \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGrace \u003c\/b\u003e\n\u003cbr\u003e 7UP Biscuits \n\u003cbr\u003e Muscadine Preserves \n\u003cbr\u003e Milk-Soaked Fried Eggplant \n\u003cbr\u003e Fried Potato Sandwiches \n\u003cbr\u003e Shaved Persimmons and Greens \n\u003cbr\u003e Mirliton Slaw \n\u003cbr\u003e Corn and Squash Salad with Peaches \n\u003cbr\u003e Corn Maque Choux \n\u003cbr\u003e Corn, Salt Pork, and Tomatoes \n\u003cbr\u003e Shrimp-Stuffed Mirlitons \n\u003cbr\u003e Camille's Mirliton and Okra Succotash \n\u003cbr\u003e White Bean, Andouille, and Greens Soup \n\u003cbr\u003e Persimmon Cake \n\u003cbr\u003e Satsuma Sorbet with Condensed Milk and Benne \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eTraditions \u003c\/b\u003e\n\u003cbr\u003e Cracklins \n\u003cbr\u003e Hog's Head Cheese \n\u003cbr\u003e Boudin \n\u003cbr\u003e Boudin-Stuffed Chicken \n\u003cbr\u003e Smoked Sausage \n\u003cbr\u003e Pork Backbone Stew \n\u003cbr\u003e Deer Tamales \n\u003cbr\u003e Duck and Mushroom Fricassee \n\u003cbr\u003e Duck and Andouille Gumbo \n\u003cbr\u003e Rabbit and Dumplings \n\u003cbr\u003e Afternoon Pecan Cake \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eLove \u003c\/b\u003e\n\u003cbr\u003e Lump Crab, Spinach, and Artichoke Dip \n\u003cbr\u003e Fried Oyster, Radicchio, and Grapefruit Salad \n\u003cbr\u003e Turnip Gratin \n\u003cbr\u003e Turtle Soup \n\u003cbr\u003e Chicken-Fried Quail \n\u003cbr\u003e Holiday Dressing \n\u003cbr\u003e Fried Turkey \n\u003cbr\u003e Happy New Year Cabbage Rolls \n\u003cbr\u003e Black-Eyed Pea Soup \n\u003cbr\u003e Gateau Nana \n\u003cbr\u003e Alberta Songe's Red Velvet Cake \n\u003cbr\u003e Pecan Crescents \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eResilience \u003c\/b\u003e\n\u003cbr\u003e Quick Pickled Yellow Onions \n\u003cbr\u003e Corn Bread with Dark Onion Butter \n\u003cbr\u003e Shoestring Onion Rings \n\u003cbr\u003e French Onion Soup \n\u003cbr\u003e Hamburger Steaks, Caramelized Onions, and Gravy \n\u003cbr\u003e Fried Chicken Livers, Caramelized Onions, and Rice \n\u003cbr\u003e Seven Steaks \n\u003cbr\u003e Velma Marie's Oyster Jambalaya \n\u003cbr\u003e Chicken and Smoked Sausage Gumbo \n\u003cbr\u003e Caramelized Onion and Fig Tart \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRoots \u003c\/b\u003e\n\u003cbr\u003e Mayonnaise \n\u003cbr\u003e Lemon Aioli \n\u003cbr\u003e Drawn Butter with Lemon and Bay \n\u003cbr\u003e Shrimp Butter \n\u003cbr\u003e Small-Batch Boiled Shrimp, Head On \n\u003cbr\u003e Pickled Mustard Seeds \n\u003cbr\u003e Quick Pickled Red Onions \n\u003cbr\u003e Quick Pickled Red Blackberries \n\u003cbr\u003e Smothered Okra \n\u003cbr\u003e Shrimp Stock \n\u003cbr\u003e Pork Stock \n\u003cbr\u003e Roasted Chicken or Duck Stock \n\u003cbr\u003e Beef Stock \n\u003cbr\u003e Candied Pecans \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e About the Author \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMelissa M. Martin\u003c\/b\u003e grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, \u003ci\u003eMosquito Supper Club: Cajun Recipes from a Disappearing Bayou\u003c\/i\u003e, was named a Best New Cookbook by \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, NPR, \u003ci\u003e \u003c\/i\u003eThe Splendid Table, \u003ci\u003eEater\u003c\/i\u003e, and \u003ci\u003eEpicurious\u003c\/i\u003e, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The deeply personal recipes and vibrantly immersive photos will take your breath away, but what really pulls you through the pages of \n\u003ci\u003e\u003ci\u003eBayou\u003c\/i\u003e\u003ci\u003e is Melissa's simple and honest reminder to truly be in the moment, breathe in the important things in life, lean into the rich traditions behind the meals, and perhaps find a renewed love and appreciation for time, place, and togetherness. Her offerings within these pages are everything we need right now.\"--\u003cb\u003eErin French, chef, owner, and author of The Lost Kitchen\u003c\/b\u003e\u003c\/i\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Melissa has created a personal and gorgeous cookbook that tells her story of preserving and celebrating the culinary traditions of the bayou. The transporting images and inspired and sustainable recipes will make you want to hop on a plane to eat in her kitchen!\"-- \n\u003cb\u003eRenee Erickson, chef and co-owner of Sea Creatures restaurants and author of A Boat, a Whale \u0026amp; a Walrus\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Offer[s] versions of the classics--étouffées; jambalayas; gumbos; spiced-up seafood boils--without resorting to upscaling, fancifying, or otherwise chef-ifying, but [Martin also slips in her] own sublime additions to the canon. . . . Deserves getting roux-spattered on your kitchen counter.\"-- \n\u003ci\u003e\u003cb\u003eGarden \u0026amp; Gun\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Vividly illustrate[s] the ways in which the region's homestyle Cajun dishes intermingle with the refined, chef-driven Creole cuisine of New Orleans to produce a food culture that's like none other on earth.\"-- \n\u003ci\u003e\u003cb\u003eEater\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Bayou weaves together recipes and essays that highlight Cajun cooking with Melissa's captivating life story, while also drawing attention to Louisiana's rapidly eroding coastline.\"-- \n\u003ci\u003e\u003cb\u003eVogue\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[Martin's] latest cookbook, \n\u003ci\u003eBayou\u003c\/i\u003e . . . proves to be as sought-after as [Mosquito Supper Club] while somehow uncovering an entirely new side of her cooking and her life in the bayou.\"-- \n\u003ci\u003e\u003cb\u003eLouisiana Cookin' Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is a book with an inexorable sense of place -- that also has recipes that work wherever you live.\"-- \n\u003ci\u003e\u003cb\u003eThe Week\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Tradition and innovation, like Carnival and Lent, sit comfortably (and deliciously) side by side.\" -- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Another exquisitely written offering that illuminates and celebrates the culinary treasures of Cajun country. . . . Illustrated with art-gallery-worthy photographs and enriched with essays written by Martin on topics ranging from onions and Carnival to fishing and holidays in the bayou, this book is a feast in every sense. VERDICT Both armchair cooks and anyone seeking an introduction to Cajun cuisine will find that Martin's latest eloquently and elegantly written book perfectly captures the culinary heart and soul of the bayou.\"-- \n\u003ci\u003e\u003cb\u003eLibrary Journal, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Martin celebrates the unpretentiousness of Cajun cooking, noting that food is the focus of the Cajun home, whether it's eaten off a table dressed in fine linens or from a blanket on the floor. In spring, the Cajun table may be piled high with crawfish, oysters, and shrimp or a complex jambalaya. Summer brings crab in profusion, along with fruits for sweet delicacies like blackberry tarts. As seasons move on, vegetables mature, yielding bumper crops of mirlitons for slaw or for stuffing with shrimp.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The photography is as stunning as [Melissa Martin's] writing. . . . Each dish feels like a passport into a part of the world that you'll want to learn more about by diving into this deeply personal book.\"-- \n\u003ci\u003e\u003cb\u003eNPR Here and Now\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Gorgeous book full of Cajun recipes from one of South Louisiana's most acclaimed chefs. Rich traditions to be savored in food, stories, and photos.\"-- \n\u003ci\u003e\u003cb\u003eAlbany Times-Union\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner, IACP Award, Best Book of the Year, American\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003eFinalist, James Beard Award, U.S. Foodways\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAward-winning author of \u003ci\u003eMosquito Supper Club\u003c\/i\u003e, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life's big and small moments\u003c\/b\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cb\u003e*Named one of the Best Cookbooks of the Year by Food \u0026amp; Wine, NPR's Here \u0026amp; Now, Publishers Weekly, and more, and a Best New Cookbook by Eater and The Week.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2024 pg. 104 (EAN 9781648291401, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 08\/01\/2024 pg. 13 (EAN 9781648291401, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/07\/2024 (EAN 9781648291401, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/05\/2024 (EAN 9781648291401, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Martin, Melissa M\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Entertaining|General|Cooking|Holiday|General|Cooking|Regional \u0026amp; Cultural|Cajun \u0026amp; Creole\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Louisiana style|Cooking, Cajun|Cookbooks|Cooking, American\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291401\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291401\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303680790,"sku":"SP-9781648291401","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648291401_spiral.png?v=1774941146","url":"https:\/\/lusper.myshopify.com\/products\/bayou-feasting-through-the-seasons-of-a-cajun-life","provider":"Lusperbooks","version":"1.0","type":"link"}