The Louisiana Seafood Bible: Crawfish (Louisiana Landmarks)

Product Description

This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry–past and present–is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug’s popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and “Four Star” recipes for Crawfish Omelets and Delta Crispy Crawcakes.

From the Inside Flap

The remarkable crustacean known in the South as the crawfish is tied to the culinary identity of Louisiana. Where Mudbug Madness is an annual event and crawfish boils are as common as barbecues, these creatures have grown into a statewide obsession. Louisianians can’t get enough. To satisfy that hunger, Jerald and Glenda Horst have compiled more than eighty recipes, among them Crawfish Cream Cheese Casserole, Crawfish Frittata, Crawfish au Gratin, and Crawfish Cheesecake. Excellence is notated by four stars, and each dish has been kitchen-tested by the authors.Essays and anecdotes reveal an almost encyclopedic array of information on crawfish, including how to identify the best crawfish for your home boil, food safety and storage, and-for the novices-even how to peel a crawfish. Personal stories of the individuals who play a role along the journey from swamp to tabletop provide insights into the culture of Louisiana as well as the crawfish industry. Whether called crawfish or crayfish, preferred boiled or fried, these crustaceans and their fascinating story will gratify any appetite.
[Back Copy]Jerald Horst earned a bachelor’s degree in biology and a master’s degree in fisheries science at Louisiana State University. He worked as a professor of fisheries at his alma mater for more than thirty years. He is a past president of the Louisiana Association of Professional Biologists and the Louisiana Outdoor Writers Association and is a member of the Louisiana Chapter of the American Fisheries Society. Horst lives with his wife, Glenda, in Franklinton, Louisiana.Glenda Horst was born and raised in Bayou Sorrell, Louisiana, a small commercial fishing community on the edge of the Atchafalaya Basin. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother and enjoys passing on the family secrets to her grandchildren. The Horsts authored The Louisiana Seafood Bible Series, which includes Shrimp, Crawfish, Crabs, Oysters, and Fish Volumes 1 and 2, available from Pelican.

From the Back Cover

“[S]uperbly illustrated . . . The Louisiana Seafood Bible: Crawfish is an ideal and highly commended addition to personal, professional, and community library cookbook collections-and an absolute must for any and all crawfishing cuisine enthusiasts!”-Midwest Book Review
Jerald and Glenda Horst invite readers into a world that starts in the Louisiana swamps and ends in the kitchen. The struggles and joys, history and traditions that are part of Louisiana are all told through the story of the crawfish. While exploring Louisiana’s regional culture, the Horsts share the secrets of the crustacean featured in the dishes steeped in Cajun Country.Divided into two sections and seasoned with photographs, this seafood bible gives an intimate look at life along the bayou and the food that made Louisiana’s cuisine famous. In part one, essays and profiles humanize the industry with in-depth interviews. A commercial fisherman, a crawfish farmer, and the seafood salesman responsible for popularizing crawfish in New Orleans all share their passion for the work. Part two is filled with savory, kitchen-tested recipes such