Coming Soon: “Southeast Louisiana Food: A Seasoned Tradition”

Do you like seafood? Do you like to read? If so, I have a book recommendation for you. Now I haven’t read the book yet, but I’m on the list to pre-order, and I’m pretty sure it’s going to be a keeper.

Southeast Louisiana Food coverMy friends Addie and Jeremy Martin from New Orleans have been working on a book, and it’s finally here (almost). It’s called “Southeast Louisiana Food: A Seasoned Tradition” and it is part of the American Palate series by The History Press. What’s it about? Well seafood for course, but here’s a summary from their Culture Curious site that tells you more:

Southeast Louisiana food is defined mainly by its dominant Cajun culture as well as its plentiful fisheries industries. While the cuisine has been growing and changing for over 200 years, the fisheries have been evolving steadily since the late nineteenth century. Join us as we explore the history of the Cajun people, their cuisine, and the fisheries industries as well as examining the present and future trends for each. This book also includes 10 Cajun cuisine recipes from the author’s family.

I’m not getting any kickbacks or commission to push this book. I just know that writing and food are something these two are good at, so I’m getting in line now. The book is available for pre-ordering on Amazon, but Addie and Jeremy have copies of their own to sell, and I’ve heard tell that you just might be able to get an autographed copy if you buy through them. You can sign up online to be notified when their sales start.

Make sure you check out Addie’s other site, Culicurious, for some great posts and recipes.  The only way I’ll make scrambled eggs anymore is with her version (with my addition — goat cheese crumbles — added in).