Shadows On-the-Teche: Shadows Service League Cookbook
Shadows On-the-Teche Cookbook offers Cajun cuisine from the Shadows Service League. Recipes are family treasures from the Bayou Teche region, some from past generations. Dry Fried Beef, Pedigreed Sausage and Peppers, Crab Croquettes, Shrimp Mosca, Bread Pudding with Whiskey Sauce -- these are just samples of the recipes that await you inside Shadows On-The-Teche Cookbook. Recipes contain the name of their respective contributor.
Format: Softcover spiral bound, 380 pages
Copyright: 1983, Second Printing
Publisher: The Shadows Service League, Inc.
Author: Members of The Shadows Service League
Description: Acadiana can boast of being the section of southwest Louisiana where cooking and entertaining are integral parts of the joie de vivre. This unique area, called Cajun Country, lies along the Bayou Teche and extends south to the Gulf of Mexico, bounded on the east by the Atchafalaya Swamp. New Iberia lies in the heart of Cajun Country. The recipes included in this cookbook reflect the culinary art and gracious hospitality of this area.
The Acadian cuisine in New Iberia tastes pungent and spicy. It has been influenced by five main cultures. The Spaniards settled in 1779 and named their town Nova Iberia. The Indians already occupied the area using indigenous foods. Later, French settlers contributed their special herbs and spices. The Acadians were forced to leave Nova Scotia in 1753, and, after years of wandering, migrated to southwest Louisiana. They became known as Cajuns. From Africa came the blends and medleys that complete the unique cooking for which the Cajun Country has long been famous.
Recipes in this cookbook stem from the availability of foodstuffs abundant in the New Iberia area. The Gulf, lakes, bayous and marshes provide salt- and fresh-water fish, game of all varieties (alligators to birds), crawfish, crabs, shrimp and oysters. The soil yields rice, sugar cane, okra and yams. Sassafras (file powder), bay leaf, parsley and shallots thrive and are used for seasoning. Hot red peppers grow wild and can be cultivated as a crop. Salt is mined or evaporated at nearby domes.
Many recipes in this cookbook proceed from one generation to the next. Some are guarded family "treasures" contributed only because of a strong willingness to help support The Shadows. In Acadiana when a Cajun says "Laissez les bons temps router," a visitor is guaranteed that the good times will roll and that the food will be superb!
Today The Shadows stands as a proud reminder of life in a bygone era. Its charm and elegance have graced numerous books, newspapers and magazines. Its reputation as an antebellum home spans both regional and national levels. Future generations will benefit only through current, continuous preservation.
Condition: Cover has some worn edges and corners. Further good condition.
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