Louisiana Crawfish: A Succulent History of the Cajun

Louisiana Crawfish: A Succulent History of the Cajun Crustacean (American Palate)

The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

Country	USA
Brand	The History Press
Manufacturer	The History Press
Binding	Paperback
PartNumber	, black & white halftones, colour illust
Height	9
Length	6
Weight	0.6503636729
Width	0.39
ReleaseDate	2014-02-18
NumberOfItems	1

Louisiana Crawfish: A Succulent History of the Cajun Crustacean (American Palate)