Stir the Pot: The History of Cajun Cuisine Meat and Joe Yonan

and Joe Yonan

a shell-bean and gamebird cassoulet

capturing the essence of fresh produce through a simple

A delicious celebration of the cast iron pan--by the mega-bestselling author of THE CAKE MIX DOCTOR

Stir the Pot: The History of Cajun Cuisine Meat and Joe YonanAuthor: Marcelle Bienvenu 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 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 Cajun foods such as gumbo, crawfish touffe,