Mississippi Current Cookbook

"""In Mississippi Current, Chef Charboneau takes you on a delicious journey through the food, traditions, and culture of those who make their home along the Mississippi."" --John Besh, chef/restaurateur and author of Cooking from the Heart ""Mississippi Current gives you the sense that parties follow Regina Charboneau wherever she goes--and I mean truly memorable ones stocked with snazzy drinks, vivid characters who can spin a story, and flavors you'll never forget. A gifted American cook, her recipes--from Smoked Oyster Chowder to Blueberry Pie with a Lemon Drop Candy Crust--have a knack for being just the kind of thing you want to eat. These menus mix plain with fancy and are good for swooning over as you journey down the Mississippi, our most epic waterway."" --Amy Thielen, Food Network host and author of The New Midwestern Table ""Regina's creative interpretations of traditional foods and recipes coupled with her considerable flair and personality have made her legendary among native southerners and visitors alike. Her passion for and knowledge of the food and customs of the Mississippi River culture is infectious."" --P. Allen Smith, Public Television host and author ""When the Mississippi River flows quietly, something is going on, not unlike the kitchens of the South--where something is always going on, slowly and tastefully as sugar melds with butter, and eggs can't wait to find their place along side the cinnamon and nutmeg that's always plentiful. Regina Charboneau's Mississippi Current rings with the sound of something going on, food being prepared slowly and tastefully and as sure as the flow of the river she loves."" --Clifton L. Taulbert, author of Once Upon A Time When We Were Colored ""Regina offers home cooks, professional chefs, armchair adventurers, and seasoned explorers alike a personal and mouthwatering voyage of discovery down North America's largest river. I can hardly wait to try out every recipe."" --Bun Lai, chef/restaurateur ""Mississippi Current makes a city boy like myself feel like I am waist deep in the water, crawfish in with one hand, eating a Mississippi mud cookie with the other while taking in jazz coming from the passing riverboat."" --Nate Appleman, chef/restaurateur and author of A16 Food + Wine ""Mississippi Current revisits worlds celebrated by Mark Twain through families who live along the river and their foodways. In her beautifully illustrated cookbook, Regina Charboneau celebrates both good food and the mighty Mississippi."" --William Ferris, author of The Storied South"