Mosquito Supper Club : Cajun Recipes from a Disappearing Bayou
Named a Best New Cookbook of Spring 2020 by NPR's The Splendid Table, Epicurious, and more "Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes."
–Publishers Weekly, starred review
For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice–or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish etouffee, smothered chicken, fried okra, oyster bisque, and sweet potato pie–comes Mosquito Supper Club.
Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient–from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.