Chasing the Gator: Isaac Toups and the New Cajun Cooking

A James Beard Best Chef Finalist and proprietor of Toups' Meatery draws on ancestral Cajun practices in hunting and fishing to instruct readers on such techniques as butchering, engineering a barbecue pit and preparing a quick roux. 35,000 first printing.
A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.Things get a little salty down in the bayou...Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts--form the backbone of this book.Taking readers from the backcountry to the bayou, Toups shows how to make:A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de laitHis signature double-cut pork chop and the Toups BurgerAnd more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how--and what it means--to cook Cajun food today.