Overview

Louisiana has a rich cultural and culinary history that goes all the way back to 1718 when the French first settled there in La Nouvelle-Orléans. Under the leadership of Louisiana governor Jean-Baptiste Le Moyne de Bienville, the area was later owned by other countries and finally became part of the United States. The subsequent culture and unique cuisine, especially in the area of Louisiana, south of I-10 to The Gulf of Mexico, was influenced by the French, Spanish, Germans, Hungarians, Greeks and others to varying degrees. Zydecos Et Pas Salé is the author's attempt to highlight classic dishes that come to mind as well as those not well known outside of South Louisiana. Meet the author, a proud New Orleanian of Cajun French heritage. A professional chef and restaurateur, co-owner of Zydeco's Cajun Actual with over a quarter century of restaurant experience, takes us on a culinary adventure through the classic and lesser-known dishes of the entire South Louisiana region, from Lafayette through Baton Rouge, New Orleans and points south to the Gulf of Mexico. From mouthwatering main courses to decadent desserts, specialty drinks, sauces, stocks, and sausages, it's all covered. And here's the lagniappe - the author shares some heartwarming stories and anecdotes about growing up in Louisiana. This book is a must-read for anyone who wants to break free from the usual clichés and experience this incredible cuisine.

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