Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Louisiana Crawfish: A Succulent History of the Cajun Crustacean

Louisiana Crawfish: A Succulent History of the Cajun Crustacean

Bienvenu, Marcelle
Irwin, Sam

Hardcover

Food WritingCajun & Creole CookingRegional: South

Publisher Price: $33.99

ISBN10: 1540209172
ISBN13: 9781540209177
Publisher: History Press Library Editions
Published: Feb 18 2014
Pages: 178
Weight: 0.90
Height: 0.44 Width: 6.00 Depth: 9.00
Language: English
The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

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