Acadiana Table ─ Cajun and Creole Home Cooking from the Heart of Louisiana

Grab a seat at The Acadiana Table and explore a cuisine and culture filled with flavor.

In this 125-recipe, beautifully photographed regional cookbook, Louisiana-native George Graham welcomes home cooks and food lovers to the world of "Acadian" cooking. Acadian cuisine comes from south and southwest Louisiana, where Cajun and Creole food made its roots. Filled with many of the standard dishes expected in a Louisiana cookbook, The Acadian Table, also includes brand new recipes, techniques, and an exploration into the culture, geography, and history of this unique and distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years.

Book chapters include:

- First You Make a Roux

- Sunrise in Acadiana

- Simmering Black Pots

- A Little Lagniappe on the Side

- Farm Fresh

- The Cajun/Creole Coast

- If it Flies, It Fries

- Meats and the Mastery of the Boucherie

- Sweet Surrender

George Graham has lived in South Louisiana for forty years. For almost all of that period he has been an avid student, chronicler, and photographer of the region's culture and culinary traditions. Born into a restaurant family and a former restaurateur himself, he has written about Cajun and Creole cuisine for the New Orleans Times-Picayune, Louisiana Home and Garden, and many other newspapers and magazines, and he has been a finalist on television's "Food Network Challenge."

In 2013 he launched the blog Acadiana Table: George Graham's Stories of Louisiana Cooking and Cajun Creole Culture, which already has been a finalist for Best Food Blog: Regional Cuisine in Saveur magazine's 2014 Best Food Blog Awards and also for Best Food Blog in the 2015 IACP Digital Media Awards--a remarkable record for such a young blog. The Acadiana Table is his first book. He lives with his wife and children in Lafayette, Louisiana.