Ronni Lundy's Victuals: Modern Classic Cookbooks #1
Here's the first in a series of cook and food books I consider to be modern classics. I've expanded on my original review and added further, related reading.
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A site-specific gumbo
The best gumbo I ever ate was served in Houma and made with poule d'eau ('pool doo'), a small coot (which goes by the name of marsh duck in Louisiana) that feasts on aquatic vegetation, bugs, small eggs and invertebrates such as shrimp and crawfish. During
How to cook for a catfish
The locals eat a lot of Vienna sausages around here, don't they? I asked the counter staff at a little general store in Henderson, Louisiana. There were shelves and shelves of these tiny canned hot dog sausages and yet more unpacked flats out back. Cher, they're
What precious kitchen item would you save in a fire?
