Bayou: Feasting Through the Seasons of a Cajun Life

Martin, author of the James Beard Award–winning and IACP Best New Cookbook Mosquito Supper Club, returns with another exquisitely written offering that illuminates and celebrates the culinary treasures of Cajun country. Arranged in chapters dedicated to topics such as abundance, simplicity, and resilience, Martin thoughtfully explores the food of the bayou through a seasonal approach. Cooks can expect to find recipes for beloved classic dishes such as Carnival crawfish boil (whose ingredients list includes 60 pounds of crawfish), hush puppies, and étouffée in the style of Mim & Ennola, as well as simpler favorites, such as fresh bean salad with tomatoes and herbs, 7 Up biscuits, and fried potato sandwiches. Illustrated with art-gallery-worthy photographs and enriched with essays written by Martin on topics ranging from onions and Carnival to fishing and holidays in the bayou, this book is a feast in every sense.