The Crawfish Book, Glen Pitre
Few people know how to cook crawfish (known as “crayfish” in the north) who don’t live in Louisiana. The French are big on crayfish (écrévisses) and make them into all kind of salads and sauces. There a few recipes here, but the main part is the lore, which makes for a fun read. Copyright 1995, softcover, second edition, 211 pages, condition very good (almost excellent; there’s a small mark near the base of the cover.)
Few people know how to cook crawfish (known as “crayfish” in the north) who don’t live in Louisiana. The French are big on crayfish (écrévisses) and make them into all kind of salads and sauces. There a few recipes here, but the main part is the lore, which makes for a fun read. Copyright 1995, softcover, second edition, 211 pages, condition very good (almost excellent; there’s a small mark near the base of the cover.)
Few people know how to cook crawfish (known as “crayfish” in the north) who don’t live in Louisiana. The French are big on crayfish (écrévisses) and make them into all kind of salads and sauces. There a few recipes here, but the main part is the lore, which makes for a fun read. Copyright 1995, softcover, second edition, 211 pages, condition very good (almost excellent; there’s a small mark near the base of the cover.)