Chasing the Gator: Isaac Toups and the New Cajun Cooking
{"id":7624249639130,"title":"Chasing the Gator: Isaac Toups and the New Cajun Cooking","handle":"chasing-the-gator-isaac-toups-and-the-new-cajun-cooking-9780316465779","description":"\u003cb\u003eAuthor: \u003c\/b\u003eEmeril Lagasse, Isaac Toups, Jennifer V. Cole\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA badass modern Cajun cookbook from \u003ci\u003eTop Chef\u003c\/i\u003e fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Things get a little salty down in the bayou... \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Taking readers from the backcountry to the bayou, Toups shows how to make: \u003cp\u003e\u003c\/p\u003e A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, \u003ci\u003eChasing the Gator\u003c\/i\u003e shows how -- and what it means -- to cook Cajun food today.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIsaac Toups\u003c\/b\u003e has four times been named a James Beard Best Chef of the South Semi-Finalist or Finalist since opening Toups' Meatery in 2012 with his wife, Amanda. He was named an \u003ci\u003eEater\u003c\/i\u003e Young Gun of the South, \u003ci\u003eEater New Orleans\u003c\/i\u003e' Chef of the Year, and a \u003ci\u003eTop Chef\u003c\/i\u003e fan favorite. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Before opening Toups' Meatery, he honed his skill for a decade as a fine-dining chef at restaurants such as Emeril's Delmonico. His cooking has been featured by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCNN\u003c\/i\u003e, and \u003ci\u003eTasting Table\u003c\/i\u003e, among many other outlets. He is a passionate advocate for the protection of America's wetlands. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJennifer V. Cole\u003c\/b\u003e spent nearly a decade getting to know the intricacies of the South at \u003ci\u003eSouthern Living\u003c\/i\u003e magazine, where she served as deputy editor and where her annual restaurant lists were considered the final word on where to eat in the region. Her writing appears widely in other publications, including \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, and Wildsam Field Guides.\u003cbr\u003e","published_at":"2024-05-01T13:42:28-04:00","created_at":"2022-05-05T15:48:13-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["books","Books on Shopify","Cajun","Cajun \u0026 Creole","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/Deep South","Cultural Region\/Mid-South","Cultural Region\/Southeast U.S.","Emeril Lagasse","fathers day","Geographic Orientation\/Louisiana","Hardcover","Holiday\/Christmas","Holiday\/Father's Day","In-House Fulfillment","Individual Chefs \u0026 Restaurants","LA","Methods","PUB201810","Quick \u0026 Easy","Regional \u0026 Ethnic","Topical\/Cajun","Topical\/Gift","Voracious"],"price":3800,"price_min":3800,"price_max":3800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710451716314,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780316465779","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Chasing the Gator: Isaac Toups and the New Cajun Cooking","public_title":null,"options":["Default Title"],"price":3800,"weight":1044,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780316465779","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/chasing-the-gator-isaac-toups.jpg?v=1679755400"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/chasing-the-gator-isaac-toups.jpg?v=1679755400","options":["Title"],"media":[{"alt":"Chasing the Gator: Isaac Toups and the New Cajun Cooking by Lagasse, Emeril","id":31967168397530,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/chasing-the-gator-isaac-toups.jpg?v=1679755400"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/chasing-the-gator-isaac-toups.jpg?v=1679755400","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eEmeril Lagasse, Isaac Toups, Jennifer V. Cole\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA badass modern Cajun cookbook from \u003ci\u003eTop Chef\u003c\/i\u003e fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Things get a little salty down in the bayou... \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Taking readers from the backcountry to the bayou, Toups shows how to make: \u003cp\u003e\u003c\/p\u003e A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, \u003ci\u003eChasing the Gator\u003c\/i\u003e shows how -- and what it means -- to cook Cajun food today.\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIsaac Toups\u003c\/b\u003e has four times been named a James Beard Best Chef of the South Semi-Finalist or Finalist since opening Toups' Meatery in 2012 with his wife, Amanda. He was named an \u003ci\u003eEater\u003c\/i\u003e Young Gun of the South, \u003ci\u003eEater New Orleans\u003c\/i\u003e' Chef of the Year, and a \u003ci\u003eTop Chef\u003c\/i\u003e fan favorite. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Before opening Toups' Meatery, he honed his skill for a decade as a fine-dining chef at restaurants such as Emeril's Delmonico. His cooking has been featured by the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCNN\u003c\/i\u003e, and \u003ci\u003eTasting Table\u003c\/i\u003e, among many other outlets. He is a passionate advocate for the protection of America's wetlands. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJennifer V. Cole\u003c\/b\u003e spent nearly a decade getting to know the intricacies of the South at \u003ci\u003eSouthern Living\u003c\/i\u003e magazine, where she served as deputy editor and where her annual restaurant lists were considered the final word on where to eat in the region. Her writing appears widely in other publications, including \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, and Wildsam Field Guides.\u003cbr\u003e"}
