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Chasing the Gator - Isaac Toups and the New Cajun Cooking (Hardcover)
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Chasing the Gator - Isaac Toups and the New Cajun Cooking (Hardcover)
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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 celebrations, and these shrimp
and crawfish boils, boucheries (hog killings), fish frys, and
backyard barbecues--form the backbone of this book. Toups shows
what it's like to butcher a hog and engineer an on-the-fly barbecue
pit--as well as make a 15-minute roux for a quick gumbo (normally a
time-intensive process). He guides readers through his home country
with detours for salty anecdotes, in-depth tutorials, and rich
photography. Divided into sections that embody a wide range of
Cajun experiences, the book features 100 recipes that translate
old-school techniques for the modern table. This is a book full of
attitude and flavor for fans of Action Bronson, Anthony Bourdain,
and Paul Prudhomme. Chasing the Gator shows how--and what it
means--to cook Cajun food today.
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