San Luis Obispo, California:: Meryl Perloff,, 2016.. One-of-a-Kind. 4 x 6"; 16 pages. Handwritten text. Pen and ink. Canson Classic Cream 90# drawing paper. Drumleaf binding. Bound in paper-covered boards. Tassel and wooden rod embellishment at the spine. Signed and dated by the artist. A little book with simple drawings and statements on the basic ingredients of Cajun cooking - crawfish, catfish, hot sauce, shrimp, horseradish. Meryl Perloff, introduction: "Acadians migrated in 1755 to settle in Southern Louisiana. Using local ingredients, they developed what is now known as classic Cajun style. The rather basic cuisine is now enjoyed worldwide." Meryl Perloff: "As a native of New Orleans, Louisiana, Gulf Coast seafood is the staple in the community's diet. The added emphasis on seafood consumption is made evident by the concentration of religious groups that prescribe dietary laws for their members that require meatless days. The abundance of product and the expertise of area chefs have for years glorified the taste treats resulting from the creativity of culinary experts. The popularity of boiled shellfish enjoyed by groups of family, friends, tourists, business groups and others served in a casual, backyard fashion has become an event recognized as a southern tradition. "Recollection of the convivial gatherings centering on seafood prompted the creation of this small unique book. The text is handwritten in a pattern that suggests the waves of the bodies of water in which it is found.
(Inventory #: 22160)
You can be confident that when you make a purchase through ABAA.org, the item is sold by an ABAA member in full compliance with our Code of Ethics. Our sellers guarantee your order will be shipped promptly and that all items are as described. Buy with confidence through ABAA.org.