Fresh from Louisiana Cookbook

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In the pages of Fresh From Louisiana, George Graham delivers a road map of the culinary delights that await you and the fresh ingredients that will astound you. Eating in the South is tied to the seasons, and Louisiana is no exception. Farm-fresh and wild-caught are the cultural mandates of Louisiana cooking and the essence of what sets it apart.

The recipes in this book are divided in a way to ensure the freshest ingredients are available during the respective growing season. As a child, George learned to anticipate the market seasons: Ponchatoula strawberries in the spring, Creole tomatoes in the summer, Evangeline sweet potatoes in the fall, and a pot full of farm-fresh collards in the winter. And the Louisiana soil delivered.

Recipes include:
Sweet Tea Brined Chicken
Farm-to-Table Ratatouille
Crawfish Boil Chowder

    About the Author:

    George Grahamhas lived in South Louisiana for all his life. 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 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. He lives in Lafayette, Louisiana, with his wife and daughter.

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