Overview

Full Product Details

9781958888384

Table of Contents

Reviews

"""When Ken Wells was editor at the Wall Street Journal, he glanced round the newsroom and observed: ‘I’m the only one in here who knows how to skin a squirrel.’ There’s no recipe for squirrel gumbo in this mouthwatering culinary memoir, but there is a vivid account of Wells’ languid bayou childhood and the history and personalities who seasoned it. There could be no better guide to this unique American subculture than Bonnie’s boy from Bayou Black.""―Geraldine Brooks, author of March and People of the Book  ""Ken Wells was to the gumbo born. Enhancing that felicitous beginning, he has traveled the Gumbo Belt researching, recording, and―most importantly―savoring the myriad interpretations of the iconic Louisiana soup. He even has recipes, including two of my favorites. (I’m not telling which ones!) Like a dense, flavorful gumbo filled with tastes of the region, this is a book to savor.""―Jessica Harris, author of High on the Hog: A Culinary Journey from Africa to America ""Ken Wells knows gumbo, and from whence it comes. And gumbo, and its sources, are profoundly tasty things to know.""―Roy Blount Jr., author of Save Room for Pie  ""A piquant history of gumbo… This is required reading for gumbo aficionados and addicts, and those who aspire to be.""―Publishers Weekly ""Affectionate portrait of that favorite Cajun comfort food and the tradition from which it came. . . . [A] gently spun tale with a few recipes that foodies will want to test immediately. A tasty treat.""―Kirkus Reviews ""Wells has meticulously traced [gumbo’s] influences, and he has visited a host of eateries to find every sort of variation on gumbo, from the most high-toned French Quarter restaurants to the celebrated historic precincts of Leah Chase’s iconic diner. . . . Anyone fondly recalling gumbo in its myriad guises will find plenty to savor here.""―Booklist"

""When Ken Wells was editor at the Wall Street Journal, he glanced round the newsroom and observed: ‘I’m the only one in here who knows how to skin a squirrel.’ There’s no recipe for squirrel gumbo in this mouthwatering culinary memoir, but there is a vivid account of Wells’ languid bayou childhood and the history and personalities who seasoned it. There could be no better guide to this unique American subculture than Bonnie’s boy from Bayou Black.""―Geraldine Brooks, author of March and People of the Book  ""Ken Wells was to the gumbo born. Enhancing that felicitous beginning, he has traveled the Gumbo Belt researching, recording, and―most importantly―savoring the myriad interpretations of the iconic Louisiana soup. He even has recipes, including two of my favorites. (I’m not telling which ones!) Like a dense, flavorful gumbo filled with tastes of the region, this is a book to savor.""―Jessica Harris, author of High on the Hog: A Culinary Journey from Africa to America ""Ken Wells knows gumbo, and from whence it comes. And gumbo, and its sources, are profoundly tasty things to know.""―Roy Blount Jr., author of Save Room for Pie  ""A piquant history of gumbo… This is required reading for gumbo aficionados and addicts, and those who aspire to be.""―Publishers Weekly ""Affectionate portrait of that favorite Cajun comfort food and the tradition from which it came. . . . [A] gently spun tale with a few recipes that foodies will want to test immediately. A tasty treat.""―Kirkus Reviews ""Wells has meticulously traced [gumbo’s] influences, and he has visited a host of eateries to find every sort of variation on gumbo, from the most high-toned French Quarter restaurants to the celebrated historic precincts of Leah Chase’s iconic diner. . . . Anyone fondly recalling gumbo in its myriad guises will find plenty to savor here.""―Booklist

Author Information

Ken Wells covered car wrecks and gator sightings for his hometown weekly before leaving the bayous for a journalism career that included twenty-four years on the Wall Street Journal. He has written five novels of the Cajun bayous and lives in Chicago.

Tab Content 6

Countries Available