Imagine growing up with a father known for his rish Creole-style cooking who created many classic dishes you loved - and then years later not being able to enjoy most of his recipes anymore. That's what happened to Jilly and Jessie Lagasse, daughters of Emeril Lagasse, when they were diagnosed with gluten intolerance. They had to learn to adjust, which meant changing they way they ate, and cooked as well as paying attention to ingredients in new ways. After years of experimentation and searching, Jilly and Jessie discovered that they didn't have to give up the dishes they loved - and the joy of eating and sharing meals - just because they now had a gluten-free lifestyle. With a little bit of inventiveness and perseverance, they found joy and triumph in a gluten-free diet - and no longer feel they're missing a thing! THE GLUTEN-FREE TABLE offers more...

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.

Imagine growing up with a father known for his rish Creole-style cooking who created many classic dishes you loved - and then years later not being able to enjoy most of his recipes anymore. That's what happened to Jilly and Jessie Lagasse, daughters of Emeril Lagasse, when they were diagnosed with gluten intolerance. They had to learn to adjust, which meant changing they way they ate, and cooked as well as paying attention to ingredients in new ways. After years of experimentation and searching, Jilly and Jessie discovered that they didn't have to give up the dishes they loved - and the joy of eating and sharing meals - just because they now had a gluten-free lifestyle. With a little bit of inventiveness and perseverance, they found joy and triumph in a gluten-free diet - and no longer feel they're missing a thing! THE GLUTEN-FREE TABLE provides a well-balanced base of recipes that can add flavour and enjoyment to the menus of even the most demanding gluten-free eaters. With appetisers, soups, salads, sides, entrees, and desserts, the book has something for everyone.