It’s been four years since my first cookbook Acadiana Table debuted to an audience hungry to learn about our Cajun and Creole food culture. And now, I’m dishing up a second helping. With the publishing (ships November 17, 2020) of my second cookbook, Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, you’ll take a deeper dive into the foodways of Louisiana.
In the pages of Fresh From Louisiana, I’ve delivered a road map of the culinary delights that await you and the fresh ingredients that will astound you. Eating in the South is tied to the seasons, and Louisiana is no exception. Farm-fresh and wild-caught are the cultural mandates of Louisiana cooking and the essence of what sets it apart.
FRESH FROM LOUISIANA:
THE SOUL OF CAJUN AND CREOLE HOME COOKING
By George Graham
Harvard Common Press | Buy online or at booksellers everywhere
240 pages | 104 recipes | Over 100 full-color photographs | Hardcover
15% DISCOUNT | NOW FOR PRE-ORDER | SHIPPING MID- NOVEMBER | AUTOGRAPHED COPY
The recipes I’ve chosen for this book are divided that way to ensure the freshest ingredients are available during the respective growing season. As a child, I learned to anticipate the market seasons: Ponchatoula strawberries in the spring, Creole tomatoes in the summer, Evangeline sweet potatoes in the fall, and a pot full of farm-fresh collards in the winter. And the Louisiana soil I grew up on delivered.
I’ve had a lifelong love affair with the food culture of Louisiana. I love the Louisiana recipes living inside this cookbook for the history that calls me back to the table and for the ties that bind me to the memories of food and family. I love the way a spicy crawfish pie weaves its lyrical melody and sings to me with a Doug Kershaw accent, how a pork and apple-stuffed duck is only a vessel for the sweet, duck fat–roasted onions that accompany it, and how the perfumed scent of fresh basil wafts from a crispy-crusted Creole tomato tart as it comes out of a hot oven.
Visit our online STORE, buy the book, and join me on my journey. You’ll receive an autographed copy at a 15% discount, and it ships by mid-November in time for the holidays. I promise you it will be a tasty adventure.
YOUR SEAT AT THE TABLE: If you like this Louisiana cooking story and recipe, then accept my invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when I add new Louisiana cooking stories and recipes. Thanks, George.