{"product_id":"chasing-the-gator-isaac-toups-and-the-new-cajun-cooking","title":"Chasing the Gator: Isaac Toups and the New Cajun Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\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 \n\u003ci\u003eEater\u003c\/i\u003e Young Gun of the South, \n\u003ci\u003eEater New Orleans\u003c\/i\u003e' Chef of the Year, and a \n\u003ci\u003eTop Chef\u003c\/i\u003e fan favorite. \n\u003c\/p\u003e\n\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 \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eCNN\u003c\/i\u003e, and \n\u003ci\u003eTasting Table\u003c\/i\u003e, among many other outlets. He is a passionate advocate for the protection of America's wetlands. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJennifer V. Cole\u003c\/b\u003e spent nearly a decade getting to know the intricacies of the South at \n\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 \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, and Wildsam Field Guides.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eOne of the Best Books of the Year: \u003c\/b\u003e\n\u003ci\u003eGarden \u0026amp; Gun, Boston Globe\u003c\/i\u003e, \n\u003ci\u003eSouthern Living, Philadelphia Inquirer\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tToups \"shares his recipes so casually, it's as if he were telling you how to make duck gumbo over beers in a hunting blind...his 'new Cajun' approach refers to the ways you can adapt his recipes for the modern table... \n\u003cb\u003eEmpowering for a cook who loves Cajun flavors.\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Takes the reader on a wild ride with \n\u003cb\u003eplenty of incredible food along the way\u003c\/b\u003e, including dirty rice, boudin, and Louisiana Ditch Chicken... \n\u003cb\u003ehilarious, opinionated, and a little salty\u003c\/b\u003e... a fun read.\"-- \n\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A meaty tour of regional cooking from a New Orleans favorite... the sharp-tongued chef's first book blends classics and new creations.\"-- \n\u003ci\u003e\u003cb\u003eEater\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A rowdy valentine to Toups' Cajun heritage... he wants every meal to be a celebration, the kind that yields you a hangover from the food... Toups lovingly covers the Cajun standards--boudin, gumbo, dirty rice, Boudreaux and Thibodeaux jokes--but it's a brash, wild love, full of bliss and vinegar.\"-- \n\u003ci\u003e\u003cb\u003eGarden \u0026amp; Gun\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A \n\u003cb\u003erowdy, roux-thickened journey into the \u003c\/b\u003e\n\u003cb\u003erich and rustic [Cajun] culture... \u003c\/b\u003efrom the salty prose to the compelling recipes to the stunning photographs by Denny Culbert, \n\u003ci\u003eChasing the Gator\u003c\/i\u003e is a riveting reminder that if what you know about Louisiana cuisine is limited to the tourist-packed restaurants of New Orleans, you've barely scratched the surface.\"-- \n\u003ci\u003e\u003cb\u003eAtlanta Journal-Constitution\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An extremely entertaining cookbook and survey of Louisiana cuisine... Toups' ribald sense of humor shines through in the head notes and recipe instructions... Expertly written and edited by Toups and Cole, and full of useful kitchen techniques that readers can use throughout the year, \n\u003cb\u003ethis is a book that will stay close to my cutting board until it's covered with flour and grease\u003c\/b\u003e.\"-- \n\u003ci\u003e\u003cb\u003eNashville Scene\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you can't get to Louisiana, this is an excellent stand-in.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Are you obsessed with all foods Cajun? This is your time. This is your book.\"-- \n\u003ci\u003e\u003cb\u003eDelish\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Each bite will make anyone born in Cajun Country feel right at home... \n\u003ci\u003eChasing the Gator \u003c\/i\u003eputs his flair for flavor in the hands of home cooks.\"-- \n\u003ci\u003e\u003cb\u003eTaste of the South\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An array of dishes that exemplify the Cajun cooking that Toups grew up on in south Louisiana as well as the special flair he brings to them and to life in general.\"-- \n\u003ci\u003e\u003cb\u003eAssociated Press\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isaac Toups grew up in deep Cajun country. He has been steeped in Cajun traditions his whole life--it's in his blood, and that's evident as soon as you meet him... Isaac's rustic and decadent Cajun dishes take you on a journey through Louisiana that most tourists never get to see or experience.\"-- \n\u003ci\u003e\u003cb\u003eFrom the foreword by Emeril Lagasse\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Offers fresh takes on Cajun classics, such as chicken and andouille gumbo and crawfish... Enjoy the ride through the Cajun prairies, swamps, bayous, marshes, and rivers with Toups as your tour guide and the fruits of the region to fortify your belly and delight your taste buds.\"-- \n\u003ci\u003e\u003cb\u003eNew Orleans Homes and Lifestyles\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"New Orleans chef and \n\u003ci\u003eTop Chef\u003c\/i\u003e alum Toups presents innovative Cajun dishes in this must-have collection of recipes... An outstanding addition to the storied Louisiana cookbook canon, Toups's volume deserves a spot on the shelf of anyone who cooks Cajun and New Orleans cuisine.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly (starred review)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Toups launches his first cookbook with much bravado and no fear. How often does one encounter a collection with Cajun games in sidebars (try tomahawk throwing) and more than occasional cussing spattered throughout?... Toups' authentic voice also relays some mighty fine (more than 100) dishes, all, as he says, either prairie or coastal Cajun... The recipes reflect his heritage well: trotters and white beans, smoked duck gumbo, boiled crawfish, bacon-tomato braised rabbit. Good photographs accompany.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eChasing the Gator\u003c\/i\u003e should come with a warning: do not read hungry. Isaac Toups' colorful tribute to the traditions of Cajun cooking is dangerously appetite-inducing and equally enlightening. You may have to ice your arm after all the roux-stirring, but you'll walk away with a profound appreciation for the Cajun way of life--a delicious and authentic piece of American culture.\"-- \n\u003ci\u003e\u003cb\u003eDanny Meyer, CEO of Union Square Hospitality Group, author of Setting the Table\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It's hard not to be charmed by Isaac Toups, and almost impossible not to fall for the bold, brave, and unabashedly rich flavors of his Louisiana kitchens. With \n\u003ci\u003eChasing the Gator\u003c\/i\u003e, Toups spills all his magical cooking secrets and time-honored traditions, showing how to make everything from the perfect boudin to his daddy's famous seafood gumbo. It's a lip-smacking wild ride through the heart of Cajun country, and there's no better chef I would want as my guide!\"-- \n\u003ci\u003e\u003cb\u003eGail Simmons, food expert, TV host, and author of Bringing it Home\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you were to blindfold me and serve me some of Isaac Toups' food, first of all I'd wonder what the heck kind of shenanigans you were pulling, but I'd know exactly whose dishes they were. Isaac's food tastes so unmistakably of a place and a tradition and a reverence for both of those things, inextricably bound by an exceptional generosity of spirit. This man knows how to raise hell in all the best ways, and the trip there--at his restaurants and in this book--is something close to heaven every step of the way.\"-- \n\u003ci\u003e\u003cb\u003eKat Kinsman, senior food and drinks editor, Extra Crispy\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eChasing the Gator \u003c\/i\u003eis the Cajun Bible. Its recipes are everything you need to live life like a local--including the attitude. If you can't live in New Orleans, cooking Isaac's way might just be the next best thing. And he really knows his way around a pig skin.\"-- \n\u003ci\u003e\u003cb\u003eArchie Manning\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Toups' form of authentic Cajun cooking comes at you extra-bold and spicy, like a cat-5 hurricane out of the Gulf. And yet his recipes in \n\u003ci\u003eChasing the Gator\u003c\/i\u003e are approachable and enabling. This cookbook is a riveting read, and anyone interested in the heritage of the American South needs to own this beautifully rendered dive into grattons, frisseurs, tata bouille, cochon de lait, and roux peas. Get ready to make the most soul-stirring gumbo you've ever tasted!\"-- \n\u003ci\u003e\u003cb\u003eMatt Lee and Ted Lee, James Beard Award-winning authors of The Lee Bros. Charleston Kitchen\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Isaac Toups gives me hope for the future of Cajun cooking.\"-- \n\u003ci\u003e\u003cb\u003eJames Carville, the Ragin' Cajun\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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\n\u003cp\u003e\u003c\/p\u003e Things get a little salty down in the bayou... \n\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. \n\u003cp\u003e\u003c\/p\u003e Taking readers from the backcountry to the bayou, Toups shows how to make: \n\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. \n\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. \n\u003cp\u003e\u003c\/p\u003e Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, \n\u003ci\u003eChasing the Gator\u003c\/i\u003e shows how -- and what it means -- to cook Cajun food today.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/03\/2018 (EAN 9780316465779, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2018 pg. 13 (EAN 9780316465779, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780316465779, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lagasse, Emeril\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-10-23\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Cajun \u0026amp; Creole|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Cajun|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316465779\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316465779\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":52138894983449,"sku":"SP-9780316465779","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/a40d3069-95ec-4e81-9377-bd8c3be33e43.jpg?v=1784466716","url":"https:\/\/westbindery.com\/products\/chasing-the-gator-isaac-toups-and-the-new-cajun-cooking","provider":"West Bindery","version":"1.0","type":"link"}