Stir the Pot: The History of Cajun Cuisine Meat Author: Matt Lee

Author: Matt Lee

and Joe Yonan

The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there's more time to cook) for which he has become so well-known

dishes that seem right at home on our tables today

capturing the essence of fresh produce through a simple

Stir the Pot: The History of Cajun Cuisine Meat Author: Matt LeeAuthor: 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,