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1 Home & Garden Cooking and Food- Cajun

This title in other editions

Eula Mae's Cajun Kitchen

by

Eula Mae's Cajun Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

Cooking through the seasons on Avery island in Louisiana.

Synopsis:

More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

Synopsis:

Dore has been cooking Cajun food on Avery Island, home of Tabasco Pepper Sauce, for more than half a century, and food writer Bienvenu has spent hundreds of hours by her side in the kitchen. More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island. 30 photos.

About the Author

The late Eula Mae Doré (1929-2009) grew up on a farm in the small rural community of Coteau in southern Louisiana.  Her mother died when she was only ten, and since her father worked sunup to sundown on his farm, she became the cook for this family of five, teaching herself to cook Cajun specialties and learning to make the most of local ingredients.  In 1949 she married Walter “MoNeg” Doré, who worked for the McIlhenny Company, producer of Tabasco Brand Pepper Sauce.  Soon the couple was put in charge of the Tabasco Company Commissary on Avery Island, which sold everything from bread to detergent and serviced both the McIlhenny Company employees and the McIlhenny family. It was Eula Mae who came up with the idea of selling sandwiches at lunchtime, and they soon became legendary, drawing businessmen from the mainland eight miles away. Besides cooking and managing the commissary, Eula Mae was often called on to prepare food for Walter McIlhenny, late owner of the McIlhenny Company.  He often asked her to cook for parties and brunches, preferring her down-home cooking to that of his personal chef.

Table of Contents

Foreword by Paul McIlhenny

Acknowledgements

Introduction

Spring

Mr. Walter's Dinner Parties

Morning-After Brunch

Easter on the Cheniere

May Wedding

Summer

Sumer Buffet Luncheon

Fourth of July Barbecue

Fairs Do-Do

August Fishing Trip

Fall

Halloween Bonfire

Fall Harvest

A Family Thanksgiving Feast

Paul Goes Hunting

Winter

Christmas Supper at the Tango

New Year's Day

The Trapper's Camp

Island Mardi Gras

St. Patrick's Day in Acadiana

Source Guide

Index

Product Details

ISBN:
9781558322400
Foreword:
McIlhenny, Paul
Author:
McIlhenny, Paul
Author:
Dore, Eula Mae
Author:
Bienvenu, Marcelle
Publisher:
Harvard Common Press
Location:
Boston, MA
Subject:
Cookery, american
Subject:
Cookery
Subject:
Cookery, cajun
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
General Cooking
Subject:
Cookery, American -- Louisiana style.
Subject:
Ethnic
Subject:
Cooking and Food-Cajun and Creole
Copyright:
Edition Description:
Trade Cloth
Series:
Non Series
Series Volume:
1
Publication Date:
20021031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
256
Dimensions:
9.13 x 7.25 x 0.95 in

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Related Subjects

Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole

Eula Mae's Cajun Kitchen Used Hardcover
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Product details 256 pages Harvard Common Press - English 9781558322400 Reviews:
"Synopsis" by , More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.
"Synopsis" by , Dore has been cooking Cajun food on Avery Island, home of Tabasco Pepper Sauce, for more than half a century, and food writer Bienvenu has spent hundreds of hours by her side in the kitchen. More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island. 30 photos.
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