Elma Sue Mccallum, Bogren, Richard C. | 11/14/2006 2:37:31 AM
News Release Distributed 12/10/2003
The hardbound, 228-page book features more than 240 recipes, including contributions from well-known chefs John Folse, Paul Prudhomme, Mike Anderson and the late Justin Wilson – as well as LSU AgCenter Chancellor Bill Richardson, LSU System President William Jenkins, LSU football coach Nick Saban and LSU basketball coach John Brady. The other recipes are tried-and-true favorites from AgCenter employees and friends.
Each recipe in the cookbook includes a nutritional profile. Other features include a Cajun glossary, a table-setting section and entertaining ideas.
"Serving Louisiana features traditional Louisiana recipes along with a special ‘lagniappe’ section with a Cajun glossary and nutritional profiles," said the project’s marketing coordinator, Elma Sue McCallum.
The recipes range from the basics, such as how to make a roux, to such local favorites as cochon de lait, baked oysters, crawfish etouffee and shrimp supreme.
"The recipes in this cookbook are favorite recipes of our LSU AgCenter family and friends and come from all over the state," McCallum said. "Some are traditional and some are quick and easy, but all are guaranteed to be Louisiana’s best."
The book is illustrated with photographs taken at the LSU Rural Life Museum in Baton Rouge.
"The book can be found all over the state – in bookstores, coffee shops, gift shops and markets – and it can be ordered directly from the LSU AgCenter through the Web site at www.lsuagcenter.com/cookbook," McCallum said.
The book sells for $19.95, and proceeds support professorships, scholarships and program development in the LSU AgCenter, McCallum said.
The LSU AgCenter and the LSU College of Agriculture