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Winner, James Beard Award for Best Book in U.S. Foodways
Winner, IACP Book of the Year
Winner, IACP Best American Cookbook
An NPR Best Book of the Year
A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year
A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook
A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021
Long-Listed for The Art of Eating Prize for Best Food Book of 2021

“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.” 
—Epicurious, The 10 Restaurant Cookbooks to Buy Now

“Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes.”
—Publishers Weekly, starred review

For 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 Mosquito Supper Club.
 
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.
 
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.

From the Publisher

WITH RECIPES FOR ALL THE CAJUN FAVORITES

Lucien’s Shrimp Spaghetti

Louisiana Lump Crab Cakes

Oyster Bisque

Ponchatoula Strawberry Pie

Skillet-Roasted Okra

The key to bringing out okra’s natural deliciousness is to cook it hot and fast, so make sure your skillets are properly heated.

Preheat the oven to 425°F (220°C). Place two large cast-iron skillets in the oven to heat for 30 minutes. Line a baking sheet or platter with paper towels.

Carefully remove the hot pans from the oven and set them on the stovetop over medium-high heat. Keep the skillet handles covered to avoid burning your hands.

Add 1 tablespoon of the oil to each pan. Carefully place the okra in the pans in a single layer. Don’t crowd them. Sear in the skillets until golden brown, about 3 minutes, then flip the okra and cook for an additional 2 minutes.

Transfer the okra to the paper towels to soak up any excess oil and use a paper towel or rag to carefully wipe out the excess oil from the skillets.

Toss the okra back into the skillets and season with the salt, some black pepper, a touch of cayenne, and a squeeze of lemon juice. Serve immediately.

2 tablespoons (60 ml) canola oil or clarified butter 12 ounces (340 g) tender young okra pods (about 24), sliced lengthwise in half ⅛ teaspoon kosher salt A couple turns of the pepper mill Cayenne pepper 1 lemon wedge

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Customer Reviews

4.6 out of 5 stars
26

4.8 out of 5 stars
1,481

4.8 out of 5 stars
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4.8 out of 5 stars
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4.4 out of 5 stars
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4.6 out of 5 stars
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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 traditional Southern Louisiana recipes. Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Getting together in nature, with food and drink, is among the most restorative rituals we can experience, fostering a kind of intimacy and ease that’s rare in any other setting. Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious.

Publisher ‏ : ‎ Artisan; Illustrated edition (April 21, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 368 pages
ISBN-10 ‏ : ‎ 1579658474
ISBN-13 ‏ : ‎ 978-1579658472
Item Weight ‏ : ‎ 2.95 pounds
Dimensions ‏ : ‎ 7.78 x 1.13 x 10.38 inches
Reviewer: Clay Shill
Rating: 5.0 out of 5 stars
Title: My new favorite cookbook
Review: I was born and raised in South Louisiana. Food was a central figure in our culture. You entertained with food. You celebrated with Food. You mourned with food. Melissa Martin explains our culture, the food and the seasonings. She walks you through recipes and explains why things are done the way they are done. The photography is beautiful. This is a well written book. I have already pre-ordered her next cook book based off of the quality and great recipes in this book.

Reviewer: Don’t buy it
Rating: 5.0 out of 5 stars
Title: Incredible recipes, photos of Cajun culture
Review: We recently visited New Orleans for our anniversary for a short weekend trip and I searched after for a cookbook with a true collection of recipes to remind me of our trip. This book is it!Such great stories of the culture, incredible recipes and photos to accompany them. I collect cookbooks and this is one of my new favorites.If you’re looking for authentic Cajun recipes that are easy to compose this is it !

Reviewer: Brad Landreth
Rating: 5.0 out of 5 stars
Title: This book is a sleeper…
Review: I bought a copy of this book based on a few Amazon reviews. As a lover of southern food that lives as far away as you can get in the continental US, I rely on Justin Wilson, YouTube videos and cookbooks like this one to learn about Cajun cooking. All of the recipes from the book that I’ve tried have been relatively easy and taste amazing.

Reviewer: Barbara J. Clark
Rating: 5.0 out of 5 stars
Title: Great recipes
Review: Devious recipes and I am just getting started

Reviewer: Donna Duttenhaver
Rating: 5.0 out of 5 stars
Title: Loved it!
Review: I love this book, on my coffee table and I am enjoying the stories, history and great recipes

Reviewer: Ashwee626
Rating: 5.0 out of 5 stars
Title: Fantastic and Authentic Cook Book
Review: It is so hard to find a great Cajun cookbook that hasn't been 'westernized' by Food Network or Emeril Lagasse (that's not Cajun food). New Orleans cuisine is NOT Cajun and this book gives a beautifully accurate portrayal of the Cajun food of the bayou. As a Cajun woman who is not from the bayou, but from the prairie area and used to more beef and pork dishes - it was a refreshing to see how my cousins from down the bayou use similar cooking techniques with seafood in new and unique ways to me. Everything I have made from this cookbook is just fantastic. and the stories and photos in this book are gorgeous. 5 stars.

Reviewer: Terry
Rating: 4.0 out of 5 stars
Title: Good Recipes but Full of Politics
Review: I gave it a four because of the recipes quality but was disappointed that the book was full of the author's political opinions. Not what I wanted. I returned the book.

Reviewer: tennlou88
Rating: 5.0 out of 5 stars
Title: Fabulous book!
Review: I live in Louisiana and these recipes are gold! It’s more than a cookbook - it’s history, culture, tradition, personal memories, and great food book! The recipes are not difficult and use easy-to-find ingredients. It’s fabulous!

Reviewer: Jared Purdy
Rating: 5.0 out of 5 stars
Title:
Review: This is more than a cookbook. While there are many great recipes to be found, there's also a lot of great history on the area, current issues, and commentary on the various ingredients that go into Cajun cooking. It's a welcome addition to my growing collection of cookbooks featuring food of the south.

Reviewer: Mario
Rating: 5.0 out of 5 stars
Title:
Review: Ottimo libro di cucina cajun, molto completo e dettagliato

Reviewer: Pamela Gaw
Rating: 5.0 out of 5 stars
Title:
Review: This is an incredibly beautiful and informative cookbook full of fabulous recipes and interesting history…buy this for every inventive cook you know!

Reviewer: Matt
Rating: 5.0 out of 5 stars
Title:
Review: This is my favorite cookbook. She really put her heart into these recipes. Can't wait to visit the actual restaurant.

Reviewer: Madeleine Ward
Rating: 5.0 out of 5 stars
Title:
Review: Nice book, lovely picture and great recipes!!