Libro Louisiana Crawfish: A Succulent History of the Cajun Crustacean De Irwin, Sam ; Bienvenu, Marcelle

portada Louisiana Crawfish: A Succulent History of the Cajun Crustacean

Formato

Libro Físico

Autor

Sam Irwin

Prefacio de

Marcelle Bienvenu

Editorial

History Press Library Editions

Idioma

Inglés

Encuadernación

Tapa Dura

Dimensiones

22.9 x 15.2 x 1.1 cm

Peso

0.41 kg.

ISBN13

9781540209177

Categorías

Ee. uu. región del sur
Relativo al pueblo criollo (creole)
Los cajún
Historia de américa
Historia social y cultural
Cocinas nacional y regional
Historia local

Louisiana Crawfish: A Succulent History of the Cajun Crustacean

Sam Irwin (Autor) · Marcelle Bienvenu (Prefacio de) · History Press Library Editions · Tapa Dura

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Reseña del libro "Louisiana Crawfish: A Succulent History of the Cajun Crustacean"

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.