- Eula Mae’s Cajun Kitchen
- Cooking Through the Seasons on Avery Island
- By Eula Mae Doré and Marcelle R. Bienvenu
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Cajun cooking is the country cooking of Louisiana, the spicy intersection of French and Southern culinary traditions. One of the world’s best-loved regional cuisines, it was developed by descendants of Acadians who were driven south from Nova Scotia in the 1700s because of their religion.
Eula Mae Doré has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Her intuition, patience, and love of food have served her better than any professional training could have. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae’s side capturing the fine flavors of her self-taught cooking.
Eula Mae’s Cajun Kitchen is organized into menus reflecting the rhythm of life on Avery Island, such as Mardi Gras, The Trapper’s Camp, A Spring Luncheon, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes are complemented with Eula Mae’s reminiscences of her family and her years on Avery Island.
Book Details
- Paperback, $16.95
ISBN 978-1-55832-372-8
- Total Pages: 256 pg.
- Trim Size: 7 1/4 x 9 1/8
- Interior Design:
2 Color
From the Press Room
Praise
“Eula Mae Doré is a living American treasure. Her beautiful storytelling and delicious menus take the cook on a memorable adventure to Avery Island, Louisiana—her beloved Garden of Eden. I recommend that you take the adventure with Eula Mae to America’s Cajun country!”
—Art Smith, chef and author of Back to the Table
“Eula Mae’s Cajun Kitchen is a treasure that will help us on our mission to preserve and to evolve Louisiana cooking. I’ve known and loved the McIlhennys my whole life and reading this book I feel like I know Eula Mae. And to have Marcelle Bienvenu, an authority on Cajun cooking and my favorite Cajun bon vivant, capture these recipes is Louisiana lagniappe at its best!”
—Ella Brennan, co-owner of Commander’s Palace and author of The Commander’s Palace New Orleans Cookbook
“Eula Mae has truly captured the history and food of Acadiana. Bam!”
—Emeril Lagasse, chef, author of Every Day’s a Party, and host of Food Network cooking shows
“My wife, Gloria, and I were lucky enough to enjoy the fine cooking of Eula Mae when we visited Avery Island a few years ago. Her food is full of flavor, meant to be shared with friends.”
—Jacques Pépin, chef, author of Jacques Pépin Fast Food My Way and Jacques Pépin Celebrates, and host of public television cooking shows