Download Free The Cajun And The Yankee Book in PDF and EPUB Free Download. You can read online The Cajun And The Yankee and write the review.

Eileen Sears, a pretty girl from the Cajun Country" of Louisiana makes her way to Houston where she meets the covert operative Congressional Investigator Roy Randall. They fall in love and he helps her develop a singing career. Randall is called upon to pry into government corruption, mob activity, murder and drug smuggling. Eileen and Roy marry. It is the second time around for each of them. Their dedication to and love for each other becomes a "way of life.' Eileen is dubbed The Cajun Princess when she sings at a White House reception. Roy and Eileen show over and over that their passion for each other is not diminished by time. Eileen and Roy have a goal in life to grow old together. Is that lofty goal achieved?
The complete narrative of the expedition.
This collection considers the accordion and its myriad forms, from the concertina, button accordion, and piano accordion familiar in European and North American music to the exotic-sounding South American bandoneon and the sanfoninha. Capturing the instrument's spread and adaptation to many different cultures in North and South America, contributors illuminate how the accordion factored into power struggles over aesthetic values between elites and working-class people who often were members of immigrant and/or marginalized ethnic communities. Specific histories and cultural contexts discussed include the accordion in Brazil, Argentine tango, accordion traditions in Colombia, cross-border accordion culture between Mexico and Texas, Cajun and Creole identity, working-class culture near Lake Superior, the virtuoso Italian-American and Klezmer accordions, Native American dance music, and American avant-garde.
Kate Dyer is a Yankee, Boston-born and bred. She's a lawyer by trade, on the wrong side of fifty, blunt, irreverent, and opinionated. She's what Southerners might colorfully call "contrary." Through an uninteresting twist of events, she's built a new life south of the Mason-Dixon Line—and she's having the time of her life doing it! As any successful lawyer must be, she's also a keen and astute observer of the human species. That makes her a bit of an amateur anthropologist who is eager to share her tongue-in-cheek observations. Here, to help fellow Yankees who share her newfound love of the South, she shares her best tips for fitting in with the locals. And for all those Southerners who just can't figure out those Yankees who have moved in, she's got a few tips as well. She offers some tongue-in-cheek guidance in how to decode regional vocabulary from both sides. And as an ingenious Yankee, she has a lot to say about good old-fashioned Yankee ingenuity. You'll also enjoy a culinary passport to the flavors of her childhood in Boston as well as her adopted Tennessee home, with dozens of recipes that showcase—and celebrate—the flavors of each region. A Taste of the North (or, A Little Yankee Home Cooking) Classic Crab Cakes New England Clam Chowder Fancy-Schmancy Baked Chicken in Wine Sauce Boiled Lobster Linguini with Artichoke Hearts and Prosciutto A Taste of the South (Or, How a Yankee Learned to Cook Like Y'all) Southern Fried Chicken Collard Greens for New Year's Day Oh-So-Southern White Beans Melt-in-Your-Mouth Southern Biscuits Proper Southern Grits So no matter what side of the "border" you call home, there's something here to amuse, enlighten, and enjoy.
"Altogether superb: an accessible, fluent account that advances scholarship while building a worthy memorial to the victims of two and a half centuries past." —Kirkus Reviews (starred review) In 1755, New England troops embarked on a "great and noble scheme" to expel 18,000 French-speaking Acadians ("the neutral French") from Nova Scotia, killing thousands, separating innumerable families, and driving many into forests where they waged a desperate guerrilla resistance. The right of neutrality; to live in peace from the imperial wars waged between France and England; had been one of the founding values of Acadia; its settlers traded and intermarried freely with native Mikmaq Indians and English Protestants alike. But the Acadians' refusal to swear unconditional allegiance to the British Crown in the mid-eighteenth century gave New Englanders, who had long coveted Nova Scotia's fertile farmland, pretense enough to launch a campaign of ethnic cleansing on a massive scale. John Mack Faragher draws on original research to weave 150 years of history into a gripping narrative of both the civilization of Acadia and the British plot to destroy it.
Hot, Bothered, and In Over Her Head! After finally dumping her no-good fiancé, decorator Rachel Fortier hightails it out of D.C. straight for Cajun country. But her grandma's Louisiana bayou cabin on stilts isn't quite the grand estate she imagined. Throw in a pet alligator named Useless and Remy LeDeux, the smoldering-eyed pilot angling for her family's property, and Rachel's in for a passel of trouble-especially since their chemistry is hotter than the Atchafalaya Swamp in July. With his Tante Lulu itching to marry him off and Rachel's rifle-toting grandma ready to shoot Remy the second he sets foot on her land, the sexiest bad boy this side of the Mason-Dixon Line will need a special kind of voodoo to convince Rachel she was born for the bayou. Cajun Series:Tall, Dark, and CajunThe Cajun CowboyThe Red-Hot Cajun
Legendary New York Yankees pitcher Ron Guidry recounts his years playing for one of the most storied and celebrated teams in sports history--the world champion New York Yankees during their heyday in the Bronx Zoo years, with manic manager Billy Martin, headline loving owner George Steinbrenner, and an ego-driven all-star cast that included everyone from slugger Reggie Jackson and All star catcher Thurman Munson to Cy Young Award winners Sparky Lyle and Catfish Hunter. Ron Guidry, known as Gator and Louisiana Lightning to his teammates, quickly rose in 1977 to become the ace of the Yankees' stellar pitching staff, helping the team regarded as the most famous and notorious in Yankee history win the World Series. In 1978, he went 25-3 with a 1.74 ERA and won the Cy Young Award as the best pitcher in baseball, helping to bring home the Yankees' second straight World Series championship. A four-time All Star and five-time Golden Glove winner, he played from 1976 to 1988, served as the Yankees' captain in the 1980s, and remains one of the greatest pitchers in Yankee history. In Gator, Guidry takes us inside the clubhouse to tell us what it was like to play amidst the chaos and almost daily confrontations between Billy Martin and George Steinbrenner, Martin's altercations with star slugger Reggie "the straw that stirs the drink" Jackson. He talks poignantly about the death of Thurman Munson in 1979, and the impact that had on Ron and on the club. He tells stories about players like Lou Pinella, Willie Randolph, Bucky Dent, Catfish Hunter, Chris Chambliss, and Mickey Rivers, and coach Yogi Berra (who in 1984 became the Yankees' manager) and Elston Howard.
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
Cajun food has become a popular “ethnic” food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.