Fonville Winans achieved fame with his crisp black-and- white
photographs of midcentury Louisiana life, capturing indelible
images of Depression-era Cajuns on Grand Isle, brides and
socialites around Baton Rouge, and an array of (sometimes
notorious) politicians and public figures. But many locals also
knew the renowned photographer as a passionate cook who spent
decades experimenting in the kitchen and perfecting dishes that
ranged from Louisiana creole classics to popular foods and
international cuisines, along with a healthy dose of cocktails for
entertaining. The Fonville Winans Cookbook features over 100
recipes created by the world-famous photographer, often accompanied
by his notes on his cooking trials as well as his comments on
successful dishes. After Fonville's death in 1992, his
daughter-in-law Melinda discovered journals full of original
recipes, many extensively annotated over the years with his remarks
on how to prepare dishes that would live up to his demanding
standards. This bon vivant's love of spicy, roux-based dishes is
evident in a dizzying array of recipes for Cajun gumbos, bisques,
rice dishes, and other Louisiana staples. The state's celebrated
seafood features in the recipes as well, with crabs and crawfish as
central ingredients of many dishes, including his iconic Pintail
Crab Stew, named for the boat in which he explored the coasts of
Grand Isle in the 1930s. Fonville also investigated food trends
popular in the 1950s and 1960s, developing his own recipes for
unusual dishes such as Jook, Azafrán Rice, and Coquina Stew. His
appreciation for Mexican food resulted in recipes for margaritas,
mole, and, of course, hot tamales, which he made by hand. Along
with a biography of Fonville culled from the memories of family
members and friends, The Fonville Winans Cookbook presents dozens
of his photographs, including many images never before published.
It offers a new perspective on a man celebrated for capturing the
spirit of Louisiana, pairing beautiful photography with
easy-to-prepare, satisfying recipes steeped in the state's culture
and cuisine.
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