American Indians worshiped them as creators of the world, Napoleon
ate them to celebrate his victories, Swedes have them shipped in
from halfway around the world, and for Louisiana's Cajuns the
humble crawfish is the centerpiece of cuisine, a symbol of ethnic
pride, a staple commodity for thriving business ventures, and an
inextricable part of folklore.
Research and interviews spice this delightful book that details
the relationship between crawfish and humans--from antiquity to the
New York markets of the 1880s; from Depression-era pauper's feast
to gourmet entree of the 1980s Cajun cooking craze; from spring
afternoon pastime to modern aquaculture agribusiness.
To get the reader's mouth watering, more than two dozen recipes
from those who know crawfish best--both famous chefs and
crawfishers--are interspersed throughout. Sections offer advice on
catching, buying, handling, cooking, and, for those who wish to
simplify their encounters with crawfish, ordering tasty dishes in
restaurants. Included are also a bibliographical essay, an index to
recipes, and a list of sources for spices, paraphernalia, and
airfreight shipments of crawfish.
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