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Chasing the Gator : Isaac Toups and the New Cajun Cooking.

Author: Isaac Toups; Jennifer V Cole; Emeril Lagasse
Publisher: New York : Little Brown & Company, 2018.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou ... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Toups, Isaac.
Chasing the Gator : Isaac Toups and the New Cajun Cooking.
New York : Little Brown & Company, ©2018
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Isaac Toups; Jennifer V Cole; Emeril Lagasse
ISBN: 9780316465762 0316465763
OCLC Number: 1056880450
Description: 1 online resource (406 pages)
Contents: Intro; Title Page; Copyright; Table of Contents; Dedication; Recipes; Foreword; Introduction; Cajun 101; The Boucherie; The Community Table; The Homestead; The Fish Camp; The Hunt Camp; Acknowledgments; About the Authors; Newsletters.

Abstract:

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou ... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts'form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: -A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait -His signature double-cut pork chop and the Toups Burger -And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how'and what it means'to cook Cajun food today.

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Primary Entity

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