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Upon seeing a Louisiana-handmade diatonic accordion for the first time in 1957, a teenage Marc Savoy began a quest that arguably no one has come closer to achieving: to build the perfect Cajun accordion. Told in Marc's own words, Made in Louisiana is the story of the evolution of his Acadian brand accordions--but it is also the story of how an instrument once known as the "German-style" accordion became the iconic image of Louisiana's Cajun culture.
Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
STRONGNamed one of the Top 10 Books of 2008 by The Times-Picayune. STRONGWinner of the 2009 Humanities Book of the Year award from the Louisiana Endowment for the Humanities.STRONG STRONGAwarded the New Orleans Gulf South Booksellers Association Book of the Year Award for 2008. New Orleans is the most elusive of American cities. The product of the centuries-long struggle among three mighty empires--France, Spain, and England--and among their respective American colonies and enslaved African peoples, it has always seemed like a foreign port to most Americans, baffled as they are by its complex cultural inheritance. The World That Made New Orleans offers a new perspective on this insufficiently understood city by telling the remarkable story of New Orleans's first century--a tale of imperial war, religious conflict, the search for treasure, the spread of slavery, the Cuban connection, the cruel aristocracy of sugar, and the very different revolutions that created the United States and Haiti. It demonstrates that New Orleans already had its own distinct personality at the time of Louisiana's statehood in 1812. By then, important roots of American music were firmly planted in its urban swamp--especially in the dances at Congo Square, where enslaved Africans and African Americans appeared en masse on Sundays to, as an 1819 visitor to the city put it, &“rock the city.&” This book is a logical continuation of Ned Sublette's previous volume, Cuba and Its Music: From the First Drums to the Mambo, which was highly praised for its synthesis of musical, cultural, and political history. Just as that book has become a standard resource on Cuba, so too will The World That Made New Orleans long remain essential for understanding the beautiful and tragic story of this most American of cities.
Louisiana’s unique multicultural history has led to the development of more styles of American music than anywhere else in the country. Encyclopedia of Louisiana Musicians compiles over 1,600 native creators, performers, and recorders of the state’s indigenous musical genres. The culmination of years of exhaustive research, Gene Tomko’s comprehensive volume not only reviews major and influential artists but also documents for the first time hundreds of lesser-known notable musicians. Arranged in accessible A–Z format—from Fernest “Man” Abshire to Zydeco Ray—Tomko’s concise entries detail each musician’s life and career, reflecting exciting new discoveries about many enigmatic and early artists: Country Jim, Henry Zeno, Douglas Bellard, Good Rockin’ Bob, Blind Uncle Gaspard, Emma L. Jackson, and Rocket Morgan, to name just a few. A separate section features musicians from elsewhere who made an impact in Louisiana, such as Mississippi-born blues singer-songwriter-guitarist Eddie “Guitar Slim” Jones and celebrated jazz pianist Billie Pierce, a native of Florida. The final section highlights key regional record producers and studio and label owners, like J. D. Miller, Stan Lewis, and Cosimo Matassa, who have enabled future generations to enjoy music of the Bayou State. Written with both the casual fan and the scholar in mind, Encyclopedia of Louisiana Musicians is the definitive reference on Louisiana’s rich musical legacy and the numerous important musicians it has produced.
From two-time Newbery Medalist Kate DiCamillo comes a story of discovering who you are — and deciding who you want to be. When Louisiana Elefante’s granny wakes her up in the middle of the night to tell her that the day of reckoning has arrived and they have to leave home immediately, Louisiana isn’t overly worried. After all, Granny has many middle-of-the-night ideas. But this time, things are different. This time, Granny intends for them never to return. Separated from her best friends, Raymie and Beverly, Louisiana struggles to oppose the winds of fate (and Granny) and find a way home. But as Louisiana’s life becomes entwined with the lives of the people of a small Georgia town — including a surly motel owner, a walrus-like minister, and a mysterious boy with a crow on his shoulder — she starts to worry that she is destined only for good-byes. (Which could be due to the curse on Louisiana's and Granny’s heads. But that is a story for another time.) Called “one of DiCamillo’s most singular and arresting creations” by The New York Times Book Review, the heartbreakingly irresistible Louisiana Elefante was introduced to readers in Raymie Nightingale — and now, with humor and tenderness, Kate DiCamillo returns to tell her story.
Illustrations and rhythmic text celebrate edible treats that characterize Louisiana, such as beignets and po boys. Includes facts about the foods mentioned and a recipe for red beans and rice.
Tiger Ann Parker wants nothing more than to get out of the rural town of Saitter, Louisiana--far away from her mentally disabled mother, her "slow" father who can't read an electric bill, and her classmates who taunt her. So when Aunt Dorie Kay asks Tiger to sp the summer with her in Baton Rouge, Tiger can't wait to go. But before she leaves, the sudden revelation of a dark family secret prompts Tiger to make a decision that will ultimately change her life. Set in the South in the late 1950s, this coming-of-age novel explores a twelve-year-old girl's struggle to accept her grandmother's death, her mentally deficient parents, and the changing world around her. It is a novel filled with beautiful language and unforgettable characters, and the importance of family and home. My Louisiana Sky is a 1998 Boston Globe - Horn Book Award Honor Book for Fiction.
The flavors of Louisiana come alive in this collection of down home country recipes for everything from appetizers to dessert with even some extras for beverages and preserves.