Chasing The Gator

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.

Alligator meat is lean, nutritious and delicious, but until now it' -s been hard to find recipes for it. This collection of recipes is truly gourmet--and has international flair Try Gator Gallejo, Alligator Lasagna, Croc Cordon Bleu, Curried Gator Afrikans, Sweet and Sour Gator, Tandoori Gator, Perfect Alligator Paella, Great Gator Goulash, or Reptile Ratatouille. For a more down home taste, try Beer Batter Gator Bites, Gator and Black-eyed Pea Soup, Gator Po Boy, or Mississippi Grilled Gator... 65 delicious, kitchen-tested recipes in all Enhancing these culinary delights are quirky and charming alligator cartoons by Oklahoma artist R.J. Ballard.

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.

An unforgettable novel, based on a true story, about racism against Italian Americans in the South in 1899. Fourteen-year-old Calogero, his uncles, and his cousins are six Sicilians living in the small town of Tallulah, Louisiana, miles from any of their countrymen. They grow vegetables and sell them at their stand and in their grocery store. Some people welcome the immigrants; most do not. Calogero's family is caught in the middle of tensions between the black and white communities. As Calogero struggles to adapt to Tallulah, he is startled and thrilled by the danger of midnight gator hunts in the bayou and by his powerful feelings for Patricia, a sharp-witted, sweet-natured black girl. Meanwhile, every day, and every misunderstanding between the white community and the Sicilians, bring Calogero and his family closer to a terrifying, violent confrontation. In this affecting and unforgettable novel, Donna Jo Napoli's inspired research and spare, beautiful language take the classic immigrant story to new levels of emotion and searing truth. Alligator Bayou tells a story that all Americans should know.

From New York Times and USA Today bestselling author Jana DeLeon comes a mystery and romance from deep in the Louisiana bayous. Deputy Dorie Berenger knew the day would go from bad to worse when she found a stoned alligator in the town drunk’s swimming pool. Then DEA agent Richard Starke shows up in Gator Bait, Louisiana, giving out orders and tossing out insults faster than you can cast a fishing line. Dorie knows the residents of Gator Bait aren’t going to talk to a stranger, especially a Yankee, but she’s stuck with Richard until he catches his bad guy. With no other alternative to restore peace to the small town, Dorie agrees to help Richard catch a criminal and in the process, uncovers decades of secrets that have been hiding deep in the Louisiana bayou. Rumble on the Bayou is a humorous mystery and contemporary romance set in the bayous of southern Louisiana. Rumble on the Bayou has a cozy mystery feel and features a strong heroine, a sexy hero, and a ghost unlike any you’ve ever heard of. It appeals to fans of romantic comedy, cozy mysteries and also to fans of the Stephanie Plum series by Janet Evanovich. "Southern wit at its best!" - NYT Bestselling author Gemma Halliday "Sinfully funny!" - NYT Bestselling author CC Hunter/Christie Craig “DeLeon is excellent at weaving comedy, suspense and spicy romance into one compelling story.” – RT Book Reviews “I don’t know where she comes up with this funny stuff, but I can’t wait to read the next book…” – Night Owl Reviews “Jana DeLeon has a breezy style with enough of a comic touch to leave you smiling.” – The Romance Reader “Son of a gun, we’re having fun in the bayou!” – Fresh Fiction “The quirky characters keep the action moving…” – Barbara Vey, Publisher’s Weekly Blogger To learn more about Jana and her books visit her at: http://janadeleon.com http://facebook.com/janadeleonauthor

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

That's right: Serge and Coleman do spring break! One spring break location obviously isn't enough for Serge A. Storms, so he must hit them all, traveling through various historic locales, spewing nuggets of history at anyone who won't run away, and dispensing his own signature brand of Sunshine State justice. Along the trail, he and his sidekick, Coleman, attract a growing following of the nation's top college students . . . and a mysterious gang that leaves a trail of young bodies in its wake. Then there are the coke smugglers gone legit and a pair of the most dangerously sexy bartenders ever to mix a rum runner. After years of quiet, a legendary Miami kingpin from the anything-goes eighties is suddenly back in the news . . . along with one of the state's most psychotic monsters. So pack the cooler, load the car, and head to where the water is warm for a spring vacation you won't soon forget—no matter how much you might try!

Named a Best New Cookbook of Spring 2020 by Bon Appétit, Food & Wine, NPR’s The Splendid Table, Eater, Epicurious, and more “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.” —Epicurious, The 10 Restaurant Cookbooks to Buy Now “Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.” —Publishers Weekly, starred review For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club. Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient—from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we’ve only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.