{"title":"Melissa M. Martin","description":"Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appétit, Food \u0026amp; Wine, NPR,  The Splendid Table, Eater, and Epicurious, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper.","products":[{"product_id":"bayou-feasting-through-the-seasons-of-a-cajun-life-hardcover","title":"Bayou: Feasting Through the Seasons of a Cajun Life - Hardcover","description":"\u003cp\u003e\u003cb\u003eWinner, IACP Award, Best Book of the Year, American\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eFinalist, James Beard Award, U.S. Foodways\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAward-winning author of \u003ci\u003eMosquito Supper Club\u003c\/i\u003e, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life's big and small moments\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e\u003cb\u003e*Named one of the Best Cookbooks of the Year by Food \u0026amp; Wine, NPR's Here \u0026amp; Now, Publishers Weekly, and more, and a Best New Cookbook by Eater and The Week.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion. \u003cbr\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51319097131231,"sku":"9781648291401","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8958\/4607\/files\/3Pt0zm5JIY9781648291401.webp?v=1788366205"},{"product_id":"mosquito-supper-club-cajun-recipes-from-a-disappearing-bayou-hardcover","title":"Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou - Hardcover","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFor anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes \u003c\/b\u003e\u003ci\u003e\u003cb\u003eMosquito Supper Club\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.\" --\u003c\/b\u003e\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, starred review\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people. \u003c\/p\u003e\u003cp\u003e Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, James Beard Award for Best Book in U.S. Foodways\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWinner, IACP Book of the YearWinner, IACP Best American Cookbook\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAn NPR Best Book of the Year \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eWashington Post\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eGarden \u0026amp; Gun\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e Best Cookbook of the Year \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appétit, Food \u0026amp; Wine, Eater, Epicurious\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Splendid Table \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eBest New Cookbook\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA \u003c\/b\u003e\u003ci\u003e\u003cb\u003eForbes\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e Best New Cookbook for Travelers: Holiday Gift Guide 2021\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLong-Listed for The Art of Eating Prize for Best Food Book of 2021\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e \"Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book ... In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book.\" --\u003ci\u003eEpicurious\u003c\/i\u003e, The 10 Restaurant Cookbooks to Buy Now \u003c\/p\u003e","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51319112696031,"sku":"9781579658472","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0813\/8958\/4607\/files\/7END43e_in9781579658472.webp?v=1788366232"}],"url":"https:\/\/blackandbarhe.com\/collections\/melissa-m-martin.oembed","provider":"Black \u0026 Barhe Bookstore","version":"1.0","type":"link"}