<p><b>Grab a seat at The Acadiana Table and explore a cuisine and culture filled with flavor.</b></p><p>In this 125-recipe, beautifully photographed regional cookbook, Louisiana-native George Graham welcomes home cooks and food lovers to the world of "Acadian" cooking. Acadian cuisine comes from south and southwest Louisiana, where Cajun and Creole food made its roots. Filled with many of the standard dishes expected in a Louisiana cookbook, The Acadian Table, also includes brand new recipes, techniques, and an exploration into the culture, geography, and history of this unique and distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.</p><p>Book chapters include:</p><p>- First You Make a Roux</p><p>- Sunrise in Acadiana</p><p>- Simmering Black Pots</p><p>- A Little Lagniappe on the Side</p><p>- Farm Fresh</p><p>- The Cajun/Creole Coast</p><p>- If it Flies, It Fries</p><p>- Meats and the Mastery of the Boucherie</p><p>- Sweet Surrender</p>