Chasing the Gator: Isaac Toups and the New Cajun Cooking (17/40)

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Named one of the “Best Fall 2018 Cookbooks” by The New York Times and Food & Wine’s Most Anticipated Fall Books , in Chasing the Gator Chef Toups, owner of Toups Meatery and Toups South in New Orleans, takes readers takes readers on a journey through Cajun Country with salty stories, tall tales and more than 100 recipes including how to make a damn fine gumbo, boudin, dirty rice, cochon de lait, and his signature double-cut pork chop and the Toups Burger. 

From axe-throwing photos and stories to his whole chapter on boucherie, this is a book full of attitude and flavor for fans of Action Bronson, Anthony Bourdain, and Paul Prudhomme. 

Chasing the Gator shows how–and what it means–to cook Cajun food today. This book makes the ideal gift for the thirty-something male, carnivore, foodie and Southern culture buff. 

Want to read more reviews of this book or buy it? Check out the links below:

Contributor: Chef Isaac Toups from Toups South

Written by Taegan Lion

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