Gumbo Life: Tales from the Roux Bayou

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.