Isaac Toups - Chasing the Gator: Isaac Toups and the New Cajun Cooking

M y love affair with South Louisiana and New Orleans began years ago when I became the chef at Commanders Palace. I have always had a deep interest in Cajun culture and its unique history and cuisine. These traditions of sustainability and community have made a significant impact on New Orleans.

Isaac Toups grew up in deep Cajun country. He has been steeped in Cajun traditions his whole lifeits in his blood, and thats evident as soon as you meet him. His personality exudes his Cajun upbringing. The way he walks, talks, sings, and, especially, cooks brings you right down the bayou!

Isaac began working with me in 2001 at Emerils Delmonico in New Orleans, and boy, could he cook! His creative versions of rustic Cajun dishes were a welcome and harmonious addition to our restaurants, and we quickly became friends. Since his time with me, Isaac and his lovely wife, Amanda, have successfully opened two great restaurants in New Orleans while raising two beautiful children. He was also a formidable contestant on season 13 of Top Chef, of which I was a judge.

This book isnt full of trendy recipes. Its full of experiences and stories of a lifestyle that is unfamiliar to many. Isaacs rustic and decadent Cajun dishes take you on a journey through places in Louisiana that most tourists never get to see or experience. He takes you to the hunting camps, fishing camps, the farms, and the boucheries of his childhood. You will slaughter a pig step-by-step with no details unspoken, and you will sit down with Isaac at his table as he tells a few tall tales. You will join his family for a crawfish boil and learn the dos and definite donts of enjoying crawfish. Isaac does it all while cracking jokes and displaying an extremely large chefs knife that he keeps in a leather sheath strapped to his side at all times.

This colorful and talented chef gives us a sense of the true Cajun spirit. This book is a testament to his culture, his roots, and his passion for sharing them with the world. His kicked-up versions of recipes saluting Cajun cuisine are noteworthy not only in New Orleans but in America.

These recipes are not overly complicated and they certainly are not pretentiousthey embody Isaacs vibrant and family-focused world. They are approachable yet full of ingredients indigenous to his place, and they perfectly represent the farmers and fishermen and wonderful people who are proudly Cajun. From vegetables, sausage, and shrimp to frog legs, duck gumbo, and headcheese, there are recipes in this book for everyone. I dont doubt that after reading this book youll be dusting off your cast iron pots, calling up your friends and family, filling the ice chest, turning up the music, and throwing down just like the Cajuns do.

Isaac was the fan favorite and finalist on Top Chef for a reason. His animated personality, unadulterated talent, and dedication to his craft will certainly take him to massive heights. I am proud to call him a friend and colleague. To this day, Isaacs cracklins and couvillion are the best Ive tasted! I cant wait to see what he has in store for us next. Enjoy this terrific book!