PDF Ebook Gumbo Life: Tales from the Roux Bayou

PDF Ebook Gumbo Life: Tales from the Roux Bayou

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Gumbo Life: Tales from the Roux Bayou

PDF Ebook Gumbo Life: Tales from the Roux Bayou

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Review

“When Ken Wells was editor at the Wall Street Journal, he glanced round the newsroom and observed: ‘I’m the only one in here who knows how to skin a squirrel.’ There’s no recipe for squirrel gumbo in this mouthwatering culinary memoir, but there is a vivid account of Wells’ languid bayou childhood and the history and personalities who seasoned it. There could be no better guide to this unique American subculture than Bonnie’s boy from Bayou Black.” - Geraldine Brooks, author of March and People of the Book“Ken Wells was to the gumbo born. Enhancing that felicitous beginning, he has traveled the Gumbo Belt researching, recording, and―most importantly―savoring the myriad interpretations of the iconic Louisiana soup. He even has recipes, including two of my favorites. (I’m not telling which ones!) Like a dense, flavorful gumbo filled with tastes of the region, this is a book to savor.” - Jessica Harris, author of High on the Hog: A Culinary Journey from Africa to America“Ken Wells knows gumbo, and from whence it comes. And gumbo, and its sources, are profoundly tasty things to know.” - Roy Blount Jr., author of Save Room for Pie“A piquant history of gumbo… This is required reading for gumbo aficionados and addicts, and those who aspire to be.” - Publishers Weekly“Affectionate portrait of that favorite Cajun comfort food and the tradition from which it came. . . . [A] gently spun tale with a few recipes that foodies will want to test immediately. A tasty treat.” - Kirkus Reviews“Wells has meticulously traced [gumbo’s] influences, and he has visited a host of eateries to find every sort of variation on gumbo, from the most high-toned French Quarter restaurants to the celebrated historic precincts of Leah Chase’s iconic diner. . . . Anyone fondly recalling gumbo in its myriad guises will find plenty to savor here.” - Booklist

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About the Author

Ken Wells covered car wrecks and gator sightings for his hometown weekly before leaving the bayous for a journalism career that included twenty-four years on the Wall Street Journal. He has written five novels of the Cajun bayous and lives in Chicago.

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Product details

Hardcover: 288 pages

Publisher: W. W. Norton & Company; 1 edition (February 26, 2019)

Language: English

ISBN-10: 0393254836

ISBN-13: 978-0393254839

Product Dimensions:

6.4 x 1.1 x 9.6 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

7 customer reviews

Amazon Best Sellers Rank:

#71,036 in Books (See Top 100 in Books)

First things first. Ken Wells is one of America’s best writers. That is simply a fact, not an opinion.In his newest book, Gumbo Life, he has written another masterpiece of the genre called great writing. Mr. Wells has lived and written (chiefly as a journalist) all over the world. (Picture a died-in-the-wool Cajun living in London for several years.) His book “The Good Pirates of the Forgotten Bayous” is the best written work on Hurricane Katrina, a seminal event in the history of South Louisiana.Gumbo Life is a paean to not only the ambrosia called Gumbo but also a love letter to his spiritual home and its people (what he calls the “Gumbo Belt). Mr. Wells, in addition to his excellence as a non-fiction writer, has penned the fiction Catahoula Bayou Trilogy of life in the Bayou Black region of South Louisiana (highly recommended). His feel for dialog and the nuances of the temperament and world-view of the region is not manufactured. He just steps into a time machine of his memories and must have taken his iPhone to record this stuff with such accuracy.I am a life long resident of this Gumbo Belt. I have eaten gumbo for over 60 years and cooked many pots myself; what I knew about gumbo was that it is GOOD. This book completes my education.In the first chapters, Mr. Wells respectfully and skillfully addresses the history and “modern” progression of this magnificent gift from God we call Gumbo. He deconstructs what we now call cultural appropriation of its name and roots, from the Native Americans and African-American slaves to the fortunate (for us) arrival of the Cajuns to my (as his) home in South Louisiana. In this section, Mr. Wells demonstrates his skill as a journalist, historian and erudite teacher. It is sometimes an academic ethnological treatise but most often a metaphor for the gumbo of the cultural blending of what makes American great.Where Mr. Wells really shines is in the rest of the book, where he shares stories seeking an answer to the most important question to those who live in the Gumbo belt: Who makes the best gumbo?In some sense, this focus is similar to Mark Kurlansky's, books on salt, milk and cod. In some sense it is similar to Rick Bragg’s recent book on the home cooking of his childhood in another part of the South. The difference is that Mr. Wells is a far superior writer and storyteller.This book will make you laugh out loud and without pretension, will educate you on the life and beauty of what the blending of immigration has done for our country.My only issue is on his insistence that his mama’s gumbo was the best. I respect his devotion to his mother, but unfortunately he did not have the privilege to taste my mama’s gumbo.He is correct however that a chicken and sausage gumbo must have a dark roux and the file must be used while serving, not cooked in the gumbo. Mr. Wells is respectful of those who follow a different drummer, but as he and I know, they are wrong.I also wish he had omitted his discovery that some put sweet potatoes in a gumbo. That is a fact I did not need to know.This book is highly recommended.

Ken Wells is truly one of the BEST writers of Louisiana folkways. This book is part memoir, part history, part mouth-watering food blog and 100% delightful. He guides you through a wonderland of gumbo adventures from an International Gumbo Festival in New Iberia (where you learn about whiskey-infused whipped cream shots), to the kitchen of Commanders Palace (they put brandy and foie gras in their gumbo), to the fabulous “gumbo factory” of Chef Folse (I want to go on THAT tour). It includes several great interviews of cooking icons all over the GUMBO BELT of south Louisiana like Wayne Baquet of Lil Dizzys in the Treme. Though he cooks up a mean gumbo, it’s red beans and rice with his designer sausage he would be asking for as a last meal on death row. You’ll learn that Dooky Chase’s was one of the first black-owned, fine-dining restaurants in America where Martin Luther King Jr. hung out strategizing with other civil rights activists back in the day. New words pop up like roder (ro-day) which means to idly roam or sightsee. You are shocked as he describes the proper way to cook and eat squirrel brains (eeww) but laugh when he tells the story of the headless frog that jumped out of his mom’s frying pan when it hit the hot grease and drool as he gives you the step by step process of preparing real Cajun French coffee AND HOMEMADE BLUEBERRY DUMPLINGS. Ahhhh!My only criticism, and this isn’t for Ken, but for his EDITORS. There were several missing pronouns, conjunctions and prepositions which made me have to go back and re-read sentences. That’s YOUR JOB, people at Norton. I won’t mention any names, M.T. It still gets 5 stars. In fact I’d give it 10 stars if I could.

This was one of the best books I have read about Cajun life on the bayou! It was so interesting and funny too. I lived in Louisiana for a few years and visited in that area. I have even tried his mother's recipe and it was delicious! Fun reliving my years there.

Fate has ordained that my stomach cannot digest bell peppers. That means I have never eaten and will never eat gumbo. But I ate this book! It’s about gumbo cooking, sure, but more about gumbo cooks. They populate an American enclave less familiar to me than the highlands of New Guinea. And they’re alive in the wild, swarming swamp of Ken Wells’s memories of kinfolk and kidhood. His writing goes down as smoothly as gumbo must for those more fortunate. How I roux the day those peppers turned against me. “Gumbo Life” has left me steeped the bayou’s pungent spirit, and very hungry.

This book is simple exceptional. The writing is exquisite and draws you in from the first paragraph. This isn't just about gumbo,, but rather an entire culture. Yes, there are recipes, but the highlight has to be how enjoyable the author has made this read. Buy this book!

Bonnie's boy takes you into her home to see how she created this scrumptious dish and then follows a path into other people's homes and restaurants all along the gumbo belt. In his downhome descriptions, Wells lets us know the origin and development and variations of gumbo. We happily discover how this little-known dish has become so popular worldwide. Readers like me will want to rush to the kitchen and start making a roux!

I read Gumbo Life while on vacation in Puerto Rico. We were staying with a chef who knew little of gumbo...I read aloud from the book so much that HE wanted a copy (which I sent, of course). This book is beautifully written and scholarly yet great fun (and mouth watering). I was at the grocery store within hours of getting home for onions, bell pepper, and celery (holy trinity) plus chicken thighs and andouille to add to the quail I already had. HEAVEN! Read it! Especially those of you for whom Winter won't be over for several more months. You'll be happy you did.

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Gumbo Life: Tales from the Roux Bayou PDF

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