num_pages: 496
description: Winner James Beard Award for Best Book in U.S. FoodwaysWinner IACP Book of the YearWinner IACP Best American CookbookAn NPR Best Book of the YearA Saveur  Washington Post  and Garden &amp; Gun Best Cookbook of the YearA Bon Apptit  Food &amp; Wine  Eater Epicurious and The Splendid Table Best New CookbookA Forbes Best New Cookbook for Holiday Gift Guide 2021Long-Listed for The Art of Eating Prize for Best Food Book of 2021Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch boxed broth frozen shrimp rice beans and spices will go far when cooking from this book. Epicurious The 10 Restaurant Cookbooks to Buy NowMartin shares the history traditions and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes. Publishers Weekly  starred reviewFor anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voiceor just wants to make the very best duck gumbo shrimp jambalaya she-crab soup crawfish touffe smothered chicken fried okra oyster bisque and sweet potato piecomes Mosquito Supper Club . Named after her restaurant in New Orleans chef Melissa M. Martins debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou with a generous helping of stories about her community and its cooking. Every hour Louisiana loses a football fields worth of land to the Gulf of Mexico. Too soon Martins hometown of Chauvin will be gone along with the way of life it sustained. Before it disappears Martin wants to document and share the recipes ingredients and customs of the Cajun people. Illustrated throughout with dazzling color photographs of food and place the book is divided into chapters by ingredientfrom shrimp and oysters to poultry rice and sugarcane. Each begins with an essay explaining the ingredient and its context including traditions like putting up blackberries each February shrimping every August and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world weve only heard about from men. The stories she tells come straight from her own life and yet in this age of climate change and erasure of local cultures they feel universal moving and urgent.
language: English
title: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
publisher: Artisan