People on the Louisiana bayou mark the sea sons of the Cajun calendar with traditions\, emotions\, and gatherings aro und the table to feast. In this highly anticipated next book from the auth or of the James Beard Award-winning Mosquito Supper Club\, Meliss a Martin shares a year of celebrations\, both big and small\, through 100 Southern Louisiana recipes that combine humble ingredients\, such as onion s\, potatoes\, and peppers\, and the local bounty\, including shrimp and c rabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season\, which is a time for ab undance and decadence. Lent unfolds with simple\, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries\, fe asting on Cracklins and Back Bone Stew\, then gather with loved ones for h earty homey holiday dishes like Fried Turkey\, Holiday Dressing\, and Red Velvet Cake. With illuminating sidebars and stunning photography\, Martin illustrates what Cajun people already know: the table is a place for resto ration\, nourishment\, and communion.
\n\nMelissa M. Martin&n bsp\;grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book\, \;Mosquito Supper Club: Cajun Recipes f rom a Disappearing Bayou\, was named a Best New Cookbook by \;Bon Appé\;tit\, \;Food &\; Wine\, NPR\, \;The Splendid T able\, \;Eater\, and \;Epicurious\, among others. In 2022\, \; \;Martin was given the James Beard Award for writing th e Best Book in U.S. Foodways and the IACP named the book Cookbook of the Y ear and Best American Cookbook. Martin has been nominated twice as Best Ch ef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level . In 2014\, she opened Mosquito Supper Club\, a Cajun restaurant created t o celebrate the bounty of the shrimpers\, oystermen\, crabbers\, fin and c rawfish fishermen\, and farmers that define bayou cuisine. She writes abou t food\, life\, and love\, not always in that order. Follow her on Instagr am at @mosquitosupperclub and on X at @mosquitosupper. \;
\nSponsored by Friends of Hubbell Library
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