208 Pages

NEW Pelican Publishing Southern and Smoked, LA 9781455626380 Hardback In South Louisiana, food is more than just sustenance. It is a way to bring friends and family together and it connects us to our history and our culture. Few places are more tied to these culinary roots than Louisiana’s River Parishes, which stretch along the levees of the Mississippi River between New Orleans and Baton Rouge. Here the many cultures and diverse people who call the area home–Cajun, Creole, German, French, Spanish, African, and Native American–have mingled to produce a rich tradition of harvesting the largesse that Louisiana provides all year long. That abundance is crafted it into delectable dishes by the families who have cultivated these lands for generations.Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family–like so many in Louisiana’s River Parishes–cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned. NEW Pelican Publishing Southern and Smoked, LA 9781455626380 Hardback In South Louisiana, food is more than just sustenance. It is a way to bring friends and family together and it connects us to our history and our culture. Few places are more tied to these culinary roots than Louisiana’s River Parishes, which stretch along the levees of the Mississippi River between New Orleans and Baton Rouge. Here the many cultures and diverse people who call the area home–Cajun, Creole, German, French, Spanish, African, and Native American–have mingled to produce a rich tradition of harvesting the largesse that Louisiana provides all year long. That abundance is crafted it into delectable dishes by the families who have cultivated these lands for generations. Chef Jarred Zeringue celebrates this seasonal bounty in this approachable guide to Cajun cooking. Featuring the flavors and culture he learned alongside his mother, grandparents, and many aunts and uncles, Jarred offers an intimate window into how his family–like so many in Louisiana’s River Parishes–cook from the land, using the freshest ingredients in a lifestyle that embodies the farm to table philosophy. With nearly 90 recipes divided by the seasons, Jarred shares the traditional tastes of his childhood, with an emphasis on the smoked meats for which his smokehouse is renowned. &times Buy now and save! Tell a friend Watch now Postage info Click the Postage tab above the listing description for more info Click the Postage tab above the listing description for more info! Additional delivery notes PICK UP OPTION Sorry, our items are NOT available for pick-up. PAYING VIA PAYPAL We accept PayPal on our all our items so you can shop with confidence. Simple choose the PayPal option when proceeding through the checkout. Additional Information No additional information at this time Ask seller a question You might also like NEW Arcadia Publishing Baltimore in World War II, MD 9780738541891 Images of Ame NEW Arcadia Publishing Firefighting in Allegany County, MD 9780738541976 Images NEW Arcadia Publishing Washington, D.C. in Vintage Postcards, DC 9780738541570 P NEW Arcadia Publishing Early Salinas, CA 9780738529936 Images of America Trade P Contact To contact our Customer Service Team, simply click the button here and our Customer Service team will be happy to assist. Ask seller a question © Arcadia Publishing Postage Click the Postage tab above the listing description for more info Payment Accepted Payment Methods PayPal Returns Returns are accepted Items must be returned within 30 days of the auction ending Buyer will pay for return shipping. eBay integration by