Stir the Pot: The History of Cajun Cuisine PUB201310 on Cumberland Island

on Cumberland Island

Garlicky green ramps

founders of Four & Twenty Blackbirds

adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region

from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans

Stir the Pot: The History of Cajun Cuisine PUB201310 on Cumberland IslandAuthor: Marcelle Bienvenu I'm happy to see the real story of the evolution of Cajun cuisine finally put in print. For anyone who is unfamiliar with the subject, this book will be a great reference. Emeril Lagasse The real history of America's favorite cuisine. The authors dish up a delightful blend of foodways and lifeways. This book cooks! John Mack Faragher, Professor of American History, Yale University Cajun foods such as gumbo, crawfish touffe,