Can You Dig It: Louisiana's Authoritative Collection of Vegetable Cookery by Chef John D. Folse and Michaela D. York

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Notes about this book

  • mjes on October 02, 2019

    Chef John Folse is one of the most under-valued American cookbook authors. The fact that his best books are very large format, very heavy, and double the cost of the average cookbook doesn't help. While Folse is known for Cajun and Creole traditional food, his knowledge extends far beyond those traditions. This book is not indexed on EYB nor does it have a preview on Amazon so let me simply list the first recipes from the chapter "Swamp floor pantry". Note that most of the recipes can be made outside the swamp. Orange-braised quail with bayberry leaves; Braised potatoes with fresh bay leaves; Pan-grilled scallops with bay leaves; Cat-on-the-cob with garlic butter; Cattail pollen pancakes; Cattail wild rice soup; Dogwood jelly; Vintage fiddlehead fern soup; Steamed fiddleheads with wild leek yogurt sauce, Fried lotus and taro chips; Lotus root in Asian sauce; Sassafras tea; Shrimp file gumbo; Rich sorrel soup; Fresh thistle salad; Spring lamb leg with sow thistle with roasted shallots.

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  • ISBN 10 0970445792
  • ISBN 13 9780970445797
  • Published Nov 15 2015
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chef John Folse and Company

Publishers Text

Chef John Folse's cookbook "Can You Dig It: Louisiana's Authoritative Collection of Vegetable Cookery," is an ode to vegetables and Louisiana's love affair with gardening. Readers can expect to find chapters on the swamp floor pantry, root vegetables, leafy greens, off the vine, grains, exotics and more. Recipes focus on vegetables as the primary ingredient in appetizers, soups, salads, sides, entrées, breads, desserts and even drinks. While some veggies are delicious straight from the ground, Folse took great care to include an array of cooking methods for each vegetable included, all bringing out different flavors and textures. "Historically, vegetables have been the unsung heroes of the food world," Folse said. "In 'Can You Dig It' vegetables are elevated to culinary masterpieces worthy of center-of-the-plate prestige. We've given the phrase 'eat your vegetables' a whole new taste!" "Can You Dig It" is nearly 950 pages in length with more than 600 vegetable-focused recipes. The cookbook begins with a look to the past by co-author Michaela York. The history of agriculture is told from ancient man and biblical perspectives; there are discussions of farming in antiquity including Egypt, Greece and Rome; gardens of the Middle Ages and Renaissance are explored; as well as the discovery of America and vegetables' influence on population and power through the Columbian Exchange. The history section culminates in an overview of Louisiana's deep roots in agriculture, with particular focus on the farming methods of the seven nations that make up Louisiana culture and cuisine.

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