Gumbo Life by Ken Wells audiobook

Gumbo Life: Tales from the Roux Bayou

By Ken Wells
Read by P. J. Ochlan

Highbridge Audio, HighBridge

The Haunting Danielle Series: Book 18

8.17 Hours Unabridged
Format: Digital Download (In Stock)
  • $24.99
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    ISBN: 9781684418213

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  • $34.99

    ISBN: 9781684418206

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans—all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life, you follow Wells as he watches octogenarian chefs turn the lowly coot into gourmet gumbo, joins a team at a hotly contested gumbo cook-off, and visits a factory that churns out gumbo by the ton. Brisk travelogue, riveting history, heart-felt memoir—this is a book to be savored like a simmering pot of gumbo.

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Summary

Summary

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans—all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world?

A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries.

In Gumbo Life, you follow Wells as he watches octogenarian chefs turn the lowly coot into gourmet gumbo, joins a team at a hotly contested gumbo cook-off, and visits a factory that churns out gumbo by the ton. Brisk travelogue, riveting history, heart-felt memoir—this is a book to be savored like a simmering pot of gumbo.

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Reviews

Author

Author Bio: Ken Wells

Author Bio: Ken Wells

Ken Wells is a senior editor for Portfolio magazine. He spent many years as a senior writer and features editor for “Page One” of the Wall Street Journal. A Pulitzer Prize finalist, he grew up in the Cajun enclave of Bayou Black, Louisiana, and now lives with his family near Manhattan.

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Details

Details

Available Formats : Digital Download, CD
Category: Nonfiction/Food & Beverages
Runtime: 8.17
Audience: Adult
Language: English