Stir the Pot: The History of Cajun Cuisine PUB201310 founders of Four & Twenty

founders of Four & Twenty Blackbirds

author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today's cook

Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book

The James Beard Award finalists and Food & Wine best new chefs have earned rave reviews and legions of fans for their creative and edgy cooking

on Cumberland Island

Stir the Pot: The History of Cajun Cuisine PUB201310 founders of Four & TwentyAuthor: Marcelle Bienvenu I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. Emeril Lagasse The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish touffe,