The Fresh Table: Cooking in Louisiana All Year Round
''In her book, which is illustrated with about three dozen of her photographs, she encourages readers to discover seasonal eating, to take advantage of Louisiana's seasonal harvests...Each season offers recipes for appetizers, entrees, side dishes, desserts and lagniappe, such as cheesy Southern biscuits and Abita molasses beer bread.There's a chapter on stocking the pantry, plus information on how to use some of the tools and what she calls essential food items and ingredients like boudin, Cajun seasoning, crawfish, olive oil and vinegars.That chapter includes recipes for making your own pizza sauce, ravioli pasta dough and pie crust, along with info on such things as how to roll an egg roll, keep chocolate from separating and remove pomegranate seedsThe book closes with a seasonal calendar of menus, a produce availability chart and a listing of Louisiana farmers markets and roadside stands...The author says she hopes her book reflects how she approaches cooking daily: What's affordable, fresh and available. I believe she succeeded.'' --The Advocate, Cheramie Sonnier