Entertaining in the Northwest Style or Stir the Pot

Entertaining in the Northwest Style

Author: Greg Atkinson

This colorful cookbook captures the contemporary Northwest lifestyle with an array of thematic menus: sophisticated beach picnics, a spring meal to celebrate the return of the salmon, brunch aboard the cabin cruiser (just as delectable on land). Greg Atkinson's uninhibited love of life and food shine through as he describes high tea in the garden or a dinner that draws luscious offerings from the Pike Place Market. The fourteen menus capture the very essence of the statement: life is good. And how can it not be with fresh Kumomoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes "Matisse Bread" or Fougasse, Three Shellfish with Three Citrus Fruits, Provenзale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.

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Stir the Pot: The History of Cajun Cuisine

Author: 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 йtouffйe, and boudin are increasingly popular, yet relatively little is known about the history of this fascinating cooking tradition. Stir the Pot explores how Cajun cuisine originated in a seventeenth-century French settlement in Nova Scotia and came to be extremely popular on the American dining scene over the past few decades.

From debunking myths about Cajun cooking to exploring the fascinating place that food holds in everyday life and special occasions in Acadia, the authors present the complex history of this well-loved ethnic cuisine in a most palatable manner. Includes sections on "The Evolution of Cajun Cuisine," "The Role of Food in Cajun Society," and "The Cajun Culinary Landscape" as well as a glossary of terms and extensive bibliographic resources.

Marcelle Bienvenu is a cookbook author who has worked with Emeril Lagasse and Ella Brennan of Commander's Palace. Historian Carl A. Brasseaux is director of the Center for Cultural and Eco-Tourism at University of Louisana-Lafayette and managing editor of Louisiana History. Ryan A. Brasseaux is a cultural historian completing his doctorate at Yale University.