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Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island Hardcover – October 3, 2002

4.5 out of 5 stars 36 ratings

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Editorial Reviews

From Publishers Weekly

Acadiana "Cajun" cooking, America's popular regional cuisine, is captured here by self-taught Dore, who has lived on Avery Island, La., since 1949. With her husband, she managed the Tabasco Company Commissary, cooking for the island's residents, visitors and owners, the McIlhenny family. The book, written with Bienvenu (a Cajun expert best known for co-authoring four books with Emeril Lagasse), is divided into seasons that reflect the rhythm of the island and the cyclical nature of the produce and ingredients used. Within each season, the recipes are divided into menus marking different events, from a May Wedding with Party Pecan Tarts using a flaky cream cheese pastry dough, through a Fourth of July Barbecue with its uncomplicated Commissary Cole Slaw and Eula Mae's Potato Salad (given a kick from Tabasco pepper sauce), to A Family Thanksgiving Feast with a simple Roasted Chicken. Brief descriptions before each recipe ("grits, for those of you not familiar with them, are simply finely ground corn") give the book a homey feel that echoes Dore's dishes, and the reminiscences that she sprinkles throughout add flavor and color to a book that brings this traditional regional style to kitchens everywhere.
Copyright 2002 Reed Business Information, Inc.

From Library Journal

Avery Island, LA, is home of the Mclhenny Company, manufacturer of Tabasco sauce, and Dor‚ has cooked for the McIlhennys and their employees for more than 50 years, first at the Tabasco Company Commissary and, more recently, for special events and celebrations. With coauthor Bienvenu, another authority on Cajun food, she presents 17 menus organized by season, from "Easter on the Cheniere" to "A Family Thanksgiving Feast" to "St. Patrick's Day in Acadiana," with 100 or so recipes for Cajun-style home cooking. Bienvenu introduces each menu with reminiscences from Dor‚, and there are black-and-white snapshots of her kitchen, family and friends, and favorite Avery Island spots. For local libraries and other collections on regional cooking.
Copyright 2002 Reed Business Information, Inc.

Product details

  • Publisher ‏ : ‎ Harvard Common Press; First Edition (October 3, 2002)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 155832240X
  • ISBN-13 ‏ : ‎ 978-1558322400
  • Item Weight ‏ : ‎ 1.48 pounds
  • Dimensions ‏ : ‎ 7.6 x 0.95 x 9.57 inches
  • Customer Reviews:
    4.5 out of 5 stars 36 ratings

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