February is Mardi Gras. And although there are other holidays that month, we have not yet chosen as Cookbook of the Month the kind of book that could pay tribute to that one. Keeping in mind that Mardi Gras is celebrated not only in The Big Easy but also in other Gulf Coast regions as well as Brazil, Central America, and the Caribbean, there are some exciting cookbooks to choose among in addition to ones that are specifically Cajun and Creole. For instance, Alabama has a long history of Mardi Gras, so Frank Stitt’s “Southern Table,” although Provençal-influenced, might be considered as might “The Book of Latin American Cooking” by Elizabeth Lambert Ortiz. And, of course, there’s Paul Prudhomme and Emeril Lagasse, the Dooky Chase and Commander’s Palace cookbooks, the new book “Crescent City Cooking” from Susan Spicer and the old classic “Creole Gumbo and All That Jazz.” I don’t mean to limit your suggestions to these titles, just to indicate the range of possibilities.
I’d like your help in winnowing down the field to just two or three such titles for us to vote on. What book would you like to cook from to celebrate Mardi Gras?
PLEASE NOTE: In order to make it easier for participants to scan others’ suggestions and for me to tabulate the results, I’d appreciate it if you would make your recommendations in the following format:
TITLE (in all caps), Author: Description of the book or reason you are recommending it (optional)
If you want to second or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters. Just saying “I agree with the above” may well get lost and your choice might not get counted. And the more often a particular title is mentioned, the greater the chance it will be among the finalists.
I’ll post the two or three most recommended books on Sunday, January 13th and we’ll begin the voting for February Cookbook of the Month on Monday, January 14th. I’m looking forward to seeing your suggestions. And, as always, thanks for participating.
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