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No state is more food-obsessed than Louisiana, and few states have a culinary history so diverse and multifaceted. Longtime New Orleans food authority Jyl Benson shares the secrets of this fascinating state's regional cooking in her tour of Louisiana's regional tables -- from New Orleans’ Creole seafood gumbos, bread puddings and bananas Foster to the étouffées, dirty rice and maque choux of Prairie Cajun Country; from the crawfish pies, courtbouillons and game dishes of the Florida Parishes and Mississippi Delta to the crab and shrimp stews, Spanish caldos and oyster casseroles of the Coastal Wetlands and Bayous; from the Choctaw-Apache fry breads and the street-style tamales and meat pies of the Crossroads to the hot-water cornbread, purple-hull peas and smothered collard greens of the Northwest.

Louisiana's Tables: A Culinary Heritage Tour

  • This tiny (4.25" X 5.5") collection is 200 pages, and packs enough recipes to keep your family and friends discovering more of the best of Louisiana cooking at every special event or Sunday dinner. About the Author: Jyl Benson has been observing, writing about and cooking for Louisiana's tables for almost three decades.As director of culinary programming for the Southern Food & Beverage Museum, she helps further the museum’s mission of preserving and perpetuating the culinary culture of the American South, and she writes about food for Acadiana Profile, Louisiana Life, St. Charles Avenue and New Orleans magazines.She began her editorial career with The Times Picayune in New Orleans and did regional reporting for The New York Times and Time magazine. After serving as editor-in-chief of Louisiana Cookin', Benson founded her own magazine, Louisiana Kitchen & Culture. She co-wrote "Galatoire's Cookbook: Recipes and Family History From the Time-Honored New Orleans Restaurant," as well as several cultural guides to New Orleans.Her most recent cookbook is "Fun, Funky, Fabulous: New Orleans Casual Restaurant Recipes."
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