Patout's Cajun Home Cooking

Patout, Alex

ISBN 10: 039454725X / ISBN 13: 9780394547251

Published by Westminster, Maryland, U.S.A.: Random House Inc, 1986

About this Item

This personally inscribed and dated first edition features unique Cajun recipes, with several pages of color photographs illustrate them. The book is near fine plus with very light bumping at the spine ends. The dust jacket in near fine with a sunned spine. Language: eng.

Seller Inventory # 12378

Bibliographic Details

• Title: Patout's Cajun Home Cooking
• Publisher: Westminster, Maryland, U.S.A.: Random House Inc
• Publication Date: 1986
• Language: English
• ISBN 10: 039454725X
• ISBN 13: 9780394547251
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Near Fine
• Dust Jacket Condition: Near Fine
• Signed: Inscribed by Author(s)
• Seller catalogs:
  • Louisiana
  • food and cookery

About this title

Synopsis

When Alex Patout opened the original Patout's restaurant in New Iberia, Louisiana, in 1979, he set out to show food lovers that there was more to Cajun than blackened redfish. Now the family operates busy restaurants in New Orleans and Los Angeles as well, and in Patout's Cajun Home Cooking, the first authentic guide to the most popular regional cuisine in the country, Patout takes his culinary mission another giant step further, divulging the dark, spicy secrets of Cajun food as it is prepared by the Cajuns themselves.

Beginning with the basics -- roux from light to dark, techniques from smoking to smothering -- Patout initiates the home cook into a culinary style that has developed over the decades in bayou country kitchens. Dozens of exciting recipes introduce a savory repertoire of Cajun delicacies: appetizers both rustic and refined (Cheese Biscuits, Daube Glace, Cajun Pate); slow-simmered gumbos (Shrimp and Okra, Duck and Sausage, and more), soups, and stews (Red fish Courtbouillon, Shrimp and Crab Stew); hearty main dishes (from classic Jambalayas and Etouffees to such Patout specialties as Lady Fish, Shrimp Ms. Ann, Veal on the Teche, and Maw Maw's Cajun Chicken Stew); luscious side dishes (Maque Choux, Smothered Snap Beans, Cajun Hash Browns); homey and festive sweets (Old Dominion Pound Cake, Calas, Pralines, Gateau au Sirop); and preserves and pickles (Chow Chow, Hot Pepper Jelly) for the cook with canning fever. And Patout shows how to pull it all together, with menus for all occasions and a list of mail-order sources for fresh seafood and special ingredients.

Adaptable, easy on the budget, and above all exciting, Patout's Cajun Home Cooking brings Cajun back to where it originated -- the home kitchen.

From the Back Cover

"Alex Patout's recipes are further proof that America's favorite regional cooking is also its most varied and exciting. This is a book you will want to add to your collection." -- Paul Prudhomme

"Alex Patout is justifiably celebrated as one of the native-born geniuses of the Cajun kitchen, one of the tastiest and most mouth-watering regional cuisines of this country. This book is an eloquent testament to his much-praised talent."

-- Craig Claiborne

"I love the Cajun spirit of good living that expresses itself in every delicious recipe."

-- Alice Waters

"This is a book I want to keep." -- M.F.K. Fisher

"Patout...is an authoritative voice on Cajun cooking, and his engaging book is a thorough introduction to this hot and spicy popular cuisine....His recipes...permit seemingly infinite substitutions -- whatever is inexpensive and fresh, Patout advises." -- Publishers Weekly