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Review
"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."―Garden & Gun "If you can't get to Louisiana, this is an excellent stand-in."―Food & Wine "Are you obsessed with all foods Cajun? This is your time. This is your book."―Delish "Each bite will make anyone born in Cajun Country feel right at home... Chasing the Gator puts his flair for flavor in the hands of home cooks."―Taste of the South "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."―From the foreword by Emeril Lagasse "New Orleans chef and Top Chef 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."―Publishers Weekly (starred review) "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."―Booklist "Chasing the Gator 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."―Danny Meyer, CEO of Union Square Hospitality Group, author of Setting the Table "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 Chasing the Gator, 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!"―Gail Simmons, food expert, TV host, and author of Bringing it Home "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."―Kat Kinsman, senior food and drinks editor, Extra Crispy "Chasing the Gator is 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."―Archie Manning "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 Chasing the Gator 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!"―Matt Lee and Ted Lee, James Beard Award-winning authors of The Lee Bros. Charleston Kitchen "Isaac Toups gives me hope for the future of Cajun cooking."―James Carville, the Ragin' Cajun
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About the Author
Isaac Toups 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 Eater Young Gun of the South, Eater New Orleans' Chef of the Year, and a Top Chef fan favorite. 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 Wall Street Journal, Food & Wine, CNN, and Tasting Table, among many other outlets. He is a passionate advocate for the protection of America's wetlands.Jennifer V. Cole spent nearly a decade getting to know the intricacies of the South at Southern Living 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 Food & Wine, Garden & Gun, and Wildsam Field Guides.
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Product details
Hardcover: 256 pages
Publisher: Little, Brown and Company (October 23, 2018)
Language: English
ISBN-10: 0316465771
ISBN-13: 978-0316465779
Product Dimensions:
8.2 x 0.9 x 10.3 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
24 customer reviews
Amazon Best Sellers Rank:
#72,825 in Books (See Top 100 in Books)
Chasing the Gator is an uproarious and irreverent romp through Cajun country.THIS is the Modern Cajun book you need! Isaac Toups boasts both prairie and coastal Cajun DNA so the chapters cover a whole lot of delicious territory.I have visited NOLO a few times and fell in love with what was (to me) a whole new mind bending world of flavors and techniques. Naturally, I came home with a cookbook. Alas it wasn’t the best book, so I have relied on internet recipes ever since.I humbly admit to making a pretty darn fine roux, and a pretty awesome shrimp, chicken, andouille gumbo. I thought I had a deft hand with dirty rice and collard greens, until I looked at Isaacs recipes and quickly realized that this book is really going to ramp up my repertoire to a whole other level!Chapters headings and a selection of some of the recipes that caught my eye are as follows:CAJUNCovers roux from white to brick to dark. With photos. You need photos cause if you have never made a roux before you are never gonna let it get dark enough unless you have pictures telling you everything is gonna be ok, just keep on stirring!Covers stocks. More than you thought you needed. Chicken, duck, veal, seafood, crawfish. All of the stocks.Gives recipes for spice mixes, mayonnaises, aioli, mustard (yes, making mustard from scratch), vinaigrette. All the necessities in one great chapter.THE BOUCHERIEIn addition to lots of sausages, Terrine, Stew, Trotters, Rillons (Pork Belly Meat Candy) Cracklins…. Some other treasures are:The Boucherie Ham (uncured ham injected with apricot beer, garlic, cayenne, vinegar brine)Double Cut Pork Chops with Cane Vinegar Gastrique. Of course they are brined, but then they are grilled. So dinner happens fast on the night, with some forethought.Trotters and White Beans. My husband would be all over this recipe. Pigs Trotters AND Beans AND cayenne AND beer? Hell yeah!Whole Roasted Leg of Lamb brined in red wine and herbs and a whole lotta garlic (50 cloves. Yes, 50! 30 for the brine, 20 to squish into the lamb before roasting. This is not a leg of lamb for the faint hearted. But, in all honesty, if you are faint of heart and delicate of stomach, then don’t buy this book.Which brings me to a couple of recipes I admit, even I might not attempt.Hogs Head Cheese (yes you need a whole pigs head, jowls, ears, eyes, tongue, brain and snout intact) I have no idea where to get this, and don’t really want to. But if someone else made it for me, I would eat it.Chaudin (stuffed pigs stomach) In the forward to this recipe, even Isaac sounds amazed that you would actually manage to score a pigs stomach, so yeah. I applaud the fact that this recipe is included in case you are canny enough and brave enough to track down a stomach. But for me, maybe the stuffing could be made into sausage instead? Kinda wish he had provided a variation in case you are able to make something with the stuffing recipe, apart from putting it in a stomach?Braised Lamb Neck with Black Eyed Peas? Now that, I can do!THE COMMUNITY TABLEBoiled CrawfishBoiled CrabsPeel and Eat Shrimp (hell yeah)Maw Maw Toups Gulf Seafood Couvillion (Isaacs grandmothers recipe, and it sounds amazing)Crawfish Cornbread DressingDirty Rice (my old recipe just got thrown in the trash)Tata Bouille (a sweet custard pie, omg) There is no dessert chapter in this book. But this chapter has two desserts. This one and Cane Syrup Hand Pies. Just the two, but maybe with that custard pie one would have even been enough. Can’t wait to make this.THE HOMESTEADGumbo Chicken and Sausage (guess I am about to see how mine stands up) SEE PHOTOToups Burger – a burger to die for. Or one that will kill you. As a burger should. SEE PHOTOConfit Chicken Thighs – with herbs. I have never confited anything. But would like to try. SEE PHOTOParmesan Braised Tripe – um, ok I am not a fan of tripe. But my Italian husband would dive face first into a vat of this.Annnnndddd finally we come to the vegetables. I am always all about the vegetables. There aren’t many. They aren’t healthy but that’s not what we are here for are we? Here we have Roasted Vegetables in a Bacon, Sherry, and Mayonnaise Vinagrette. Grilled Garden Vegetables with Bacon Vinaigrette. Braised Multi Greens with Andouille. Lacquered Collards (yes, also with bacon and brisket, and beer, and cayenne….) Sweet and Sour Roasted Brussels Sprouts (what? No bacon?) Roux Peas? (yes please)Then there is cornbread and a heap of pickle recipes.THE FISH CAMPBlue Crab Camp StewCajun Queso (crab fondue)Seafood Gumbo (oysters, crab and shrimp)Crab Fat Rice (made with crab fat butter – recipe given and green onions)Drunken Shrimp (with fennel seeds, white wine, cherry tomatoes served with rice) SEE PHOTOOysters (recipes for raw, fried and roasted)Fish FryTHE HUNT CAMPSmoked Duck GumboBrown Sugar and Soy Roast DuckRabbit (bacon tomato braised, or black pepper with sherry lentils)Smoked Turkey Legs (in the oven or in a smoker)Frogs Legs (two ways)Venison (or beef) with Onion Barley Horseradish Cream and JamPasta in Purgatory a simple pasta with smoked sausage. Also three variations on the theme – eggs in purgatory, evil chicken thighs in purgatory, purgatory Chili.To sum up, you might not have a smoker but Isaac is sensitive to this, providing oven instructions. You might not have the cojones (or should I say Boudin Balls) to track down a pigs head, pigs stomach or ditch chicken (frog) or have a great butcher who can supply rabbit or venison, BUT, never fear, this will only exclude a small handful of recipes.There are lots of chicken or turkey recipes, seafood recipes, a couple of beef recipes and a heap of pork recipes.You might not want to eat like this every day (my cholesterol levels shot up just looking at the photos) but trust me, you sure do want to eat like this SOME days! You only live once. If you love food you will love Cajun food and you want to cook from a book written by someone who lives and breathes Cajun food then Isaac Toups is that person.As for the photos. In general, I am not a fan at all of completely non-essential page filler non-dish photos in a recipe book. I am talking about those books with those full page photos of a bunch of carrots on crumpled paper - but no actual photo of the carrot dish on the opposite page! What did that add to the value of the book for me? Zilch. If it's in addition to the carrot dish, then ok. But please, not instead of.That said, this book includes a smattering of glorious non-essential wonderful photos. In addition, most every recipe has a full page photo of the actual finished dish, sometimes 1.5pages, sometimes a two page spread with no less than 12 instructional photos PLUS a photo of the finished dish. So I would excuse a number of non essential ingredient photos (that fennel pic firmly falls into that category – but Isaac, I forgive you) because the ambiance photos are brilliant! I have included some of these pics for your perusal too, 'cause if they don’t make you smile then you do not deserve this book.This is a man who loves what he does and loves where he lives and loves cooking and I haven’t had as much fun reading a recipe book for, well, ever!UPDATE-Pasta in Purgatory - Now my husband is Italian/Sicilian and he thinks chili with pasta is sacrilege but being the rabble rousing woman that I am, I had to make this first. It contains Isaacs Pickled Pepper Paste of Pain, although I found that the 2 tsps it called for just wasn't anywhere near enough so I added a heap more 'cause I'm just that kind of girl. This dish was spicy, garlicky, fatty and delicious and even my husband thought it was good!Adding this update to my review reminded me of how much I like this book. Will try some more recipes and report back soon!
This book breaks the mold for cookbooks with both reverence and irreverence for life and food. After living in Louisiana 60 years and cooking every style of Louisiana food, I still found revelations in some of these recipes. One recipe alone is worth the price--the Quick Poached Shrimp. I thought I'd made shrimp every possible way, but this and the accompanying cocktail sauce are my go-to recipes now. The secrets include tequila and lemon zest and garlic or course! The perfect gift.
I liked the fact that some history was added to the "stew" too!! I am always trying to find "quick and dirty " ways of working recipes that I can use without pulling my hair out!! Early family Cajan cooks would never stand for all the "drama" that our modern day chefs try to imply is involved....Grandmere was just trying to put hardy food on the table!! This author does that!! PAY ATTENTION.sil-vous-plait!! Buy it, cook it , rous it!! Ken
With a quick look this is going to be a great book. Many stories,pictures and recipes. He's been one of my new Chefs to learn from and get inspired to make my own new dishes. One I will try first is Bone Marrow with Con fit Chicken Hearts. Gonna be rich an good. Did wish the ones that pre ordered at least would of gotten it signed
Beautifully written - it’s like Chef Isaac is talking you through the recipes. Innovative updates on classic recipes, all true to the culture but written for our generation. Gorgeous photos, and getting to hear anecdotes from Chef’s family had us laughing the whole way through.
Chef Toups provides great explanations, descriptions, and stories that take the reader on an adventure through Cajun Country. He explains techniques simply and thoroughly and makes you feel like you can do anything! Can’t wait to cook gumbo and duck!
This may be the best Cajun cookbook ever published and is certainly the most entertaining. Chef Issac has a wonderful background with Emeril Lagasse in New Orleans and is charming and funny. What else can be expected in a Cajun cookbook?
Great book full of wonderful recipes, funny stories and jokes. One of the best gumbo recipes I have seen in a real long time, it’s all about that roux! If you love Cajun food and you love to cook then this is the cookbook that you need to put in that cart. Highly recommended!!!
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