Stir the Pot: The History of Cajun Cuisine
by Marcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux
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Book Summary Information
Author: Carl A. Brasseaux, Marcelle Bienvenu, Ryan A. BrasseauxEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-09
ISBN: 0781811201
Number of pages: 208
Publisher: Hippocrene Books
Book Reviews of Stir the Pot: The History of Cajun Cuisine
Book Review: Louisiana Food, History, and Culture
Summary: 5 Stars
Louisiana Food. Louisiana History. Louisiana Culture. All three of these alluring topics are blended and cooked-down to a flavorful étouffée in Stir the Pot. The authors themselves - a chef, a historian, and a folklorist - form the perfect mixture to create this heart-warming collection of historical accounts, stories, techniques, and economic to religious influences that have driven the evolution of Cajun cooking for over two centuries.
But don't just take my word for it. The back cover of the book boasts commendations from renowned historians and authors John Mack Faragher and Jay Gitlin, and from Comander's Palace owner Ella Brennan. Emeril Lagasse, the star chef of the Food Network, states "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." And I believe that everyone, familiar or not, will enjoy this book throughout.
Summary of Stir the Pot: The History of Cajun Cuisine
Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. "Stir the Pot" explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades.History Books
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