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Stir the Pot: The History of Cajun Cuisine Hardcover – September 1, 2005

5.0 out of 5 stars 3 customer reviews

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Frequently Bought Together

  • Stir the Pot: The History of Cajun Cuisine
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  • Who s Your Mama, Are You Catholic & Can You Make A Roux? (Book 2): A Cajun / Creole Family Album Cookbook (Louisiana Classic)
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Editorial Reviews

Review

"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, Chef-Proprietor of Emeril's Restaurant and NOLA, New Orleans

"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

"Having experienced, first hand, the evolution of the Cajun cuisine over the past 30 years, it is indeed a pleasure to see the real story of it in this book. The authors have credentials and knowledge making this a fascinating read." --Ella Brennan, Owner of Commander's Palace, New Orleans --This text refers to an out of print or unavailable edition of this title.

About the Author

Marcelle Bienvenu has worked as a contributing editor for magazines and newspapers including Food & Wine, Southern Living, Redbook, and the New York Times. Her articles and recipes are regularly featured in Louisiana Cookin', CityLife, and the New Orleans Times-Picayune. Bienvenu lives in St. Martinville, Louisiana.

South Louisiana native Carl A. Brasseaux, Lafayette, Louisiana, former director of the Center for Louisiana Studies, has spent a lifetime studying the peoples and cultures of the Louisiana coastal plain. He is the author of more than three dozen books and more than one hundred scholarly articles, including Acadian to Cajun: Transformation of a People, 1803 1877 and Creoles of Color in the Bayou Country, both published by University Press of Mississippi. He is a former Louisiana Writer of the Year.
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Product Details

  • Hardcover: 208 pages
  • Publisher: Hippocrene Books (September 1, 2005)
  • Language: English
  • ISBN-10: 0781811201
  • ISBN-13: 978-0781811200
  • Product Dimensions: 6.3 x 0.8 x 9.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #734,127 in Books (See Top 100 in Books)

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Top Customer Reviews

By K. Normand on October 18, 2006
Format: Hardcover
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.
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Format: Paperback Verified Purchase
I really like this book, it's full of a lot of history and proven facts with essential recipes in the back of it. I highly recommend it for anyone who likes to cook Southern food.
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Format: Hardcover Verified Purchase
Excellent guide to Cajun food and French/Cajun history. A must read for any food history inthusiast.
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