Great American Publishers Newsroom
The information in the following media kits is available for Immediate Release. If you should need additional information, contact:
Tasha Monk • 888-854-5954 • [email protected]
Louisiana Back Road Restaurant Recipes
A Cookbook & Restaurant Guide
Louisiana Back Road Restaurant Recipes
by Anita Musgrove
- Media Release
- About the Book
- About the Author
- About the Series
- Sample Pages
- Images for Download
- Recipe Text & Image
For more information, contact: Brooke Craig, 1-888-854-5954, [email protected]
Louisiana Cookbook Chronicles Best Locally Owned Restaurants
(Great American Publishers; www.greatamericanpublishers.com) Anita Musgrove (Brandon, MS) is excited to announce the release of her 6th book in the best-selling STATE BACK ROAD RESTAURANT RECIPES SERIES. This time Anita and her team take us on a journey through the Bayou State. Louisiana Back Road Restaurant Recipes serves up a well–researched and charming guide to Louisiana’s best back road restaurants plus favorite recipes from restaurant owners and chefs. Musgrove says, “The STATE BACK ROAD RESTAURANT SERIES is definitely a formula that works. Each restaurant shares some favorite recipes along with information about their establishment. I couldn’t be any more excited to get the chance to research and bring this book to life for Louisiana.” More than 100 local restaurants are featured in the cookbook. Restaurants are presented in regions so whether you are taking a day trip or maybe a weekend getaway this book will lead you to the restaurants that make Louisiana famous for “feeding your soul.” From Sportsman’s Paradise thru the Crossroads Region and on down to Cajun Country, make sure you visit some of these great restaurants such as Beauxjax in Shreveport, Melvin’s Restaurant in Houma, and Tunk’s Cypress Inn & Oyster Bar in Boyce where anyone will feel comfortable and welcome to relax and enjoy a good meal at a reasonable price. Now, don’t worry if you can’t visit every restaurant, because each restaurant shares a recipe like Beaujax’s famous Lake Pontchartrain Blue Crab Cakes and Melvin’s Oyster Rockefeller Soup. The Cajun Country region of Louisiana is definitely known for good times over great meals, and we found some of the most unique restaurants whose passion is rooted deeply in preparing Cajun cuisine. Poche’s Market and Restaurant in Breaux Bridge is a well-known Cajun family establishment with a 150-year history; it’s a food enthusiast’s dream. We don’t stop there, LeBleu’s Landing Fine Cajun Cuisine & Gifts is another favorite restaurant that also has a full-service meat department offering boudin, sausage and cracklins. In the cookbook they share with us their recipe for Crawfish Cheese Sauce . As we wind up our travels of Louisiana’s last two regions, it’s a quick trip through Plantation Country. If you are planning a trip to Baton Rouge to watch the LSU Tigers, you’ll surely want to make a stop at Sammy’s Grill. Since 1988 they have been serving up all your Louisiana favorites. In Louisiana Back Road Restaurant Recipes they share one of their favorite restaurant recipes for Shrimp Bienville. No book about Louisiana food and travel would be complete without the final region we visited, Greater New Orleans. It’s full of fun and unique places to visit and amazing things to do like the UCM Museum aka Abita Mystery House. If you are looking for a delicious meal with a changing view of historic New Orleans we suggest you go for a ride on The Paddlewheeler Creole Queen. It was there we found the recipe for Catfish Courtbouillon. Why write a cookbook that focuses on locally owned restaurants? Musgrove says, “My late husband, Leonard, and I loved to travel back roads just seeing what we could see. Invariably, as we traveled, we would stop at small, hole-in-the-wall restaurants for a great meal. We preferred these quaint diners and unique dives for their personality and atmosphere over the same old same of chain restaurants. Many times, we would have the opportunity to meet the owners and always we would meet the friendly locals of the area. I realized these were the people and places that were the true flavor of each state and I wanted to share that. Even if you don’t have time to travel to each one of these unique places, you can prepare meals for your family using some of their favorite recipes.” Musgrove found a perfect match for her project with Great American Publishers who publishes two other successful state cookbook series – THE STATE HOMETOWN COOKBOOK SERIES and EAT & EXPLORE STATE COOKBOOK SERIES. Editions of the STATE BACK ROAD RESTAURANT RECIPES SERIES currently in print include: Alabama Back Road Restaurant Recipes, Kentucky Back Road Restaurant Recipes, Tennessee Back Road Restaurant Recipes, Texas Back Road Restaurant Recipes, and Missouri Back Road Restaurant Recipes. Musgrove’s series has become extremely popular across the United State and has quickly become the best-selling cookbook series for Great American Publishers. For more information about Louisiana Back Road Restaurant Recipes visit the publisher’s website at www.greatamericanpublihsers.com or call toll free 888-854-5954 to request a free catalog.
About the Book:
Louisiana Back Road Restaurant Recipes Cookbook
by Anita Musgrove
$18.95 • paper • 256 pages • 7 x 9
full-color • ISBN 978-1-934817-35-3
This sixth book in the State Back Road Restaurants Cookbook Series serves up a well-researched and charming guide to the state’s best back road restaurants. This is not your usual guide to high-priced, white-tablecloth restaurants. These are hidden gems that most people would never discover unless they lived in these quaint Louisiana towns.
No time to travel? No problem. Each restaurant shares with you their favorite recipes. Some recipes are signature dishes, others are family favorites, but all are delicious.
From two-lane highways and interstates, to dirt roads and quaint downtowns, every road leads to delicious food when traveling the Bayou State.
In Louisiana Back Road Restaurant Recipes, you’ll discover terrific recipes plus a guide to every restaurant you won’t want to miss while traveling the back roads of Louisiana. So crank up the car and join us.
About the Author:
Anita Musgrove (Brandon, MS) comes from a long line of great home cooks and grew up cooking for her family. She is author of the State Back Road Restaurants Cookbook Series which currently includes six editions: Alabama Back Road Restaurant Recipes, Kentucky Back Road Restaurant Recipes, Louisiana Back Road Restaurant Recipes, Missouri Back Road Restaurant Recipes, Tennessee Back Road Restaurant Recipes and Texas Back Road Restaurant Recipes. This series was a natural for Anita who has always loved to travel by car along the back roads of the United States. She and her husband of 45 years logged thousands of miles traveling together eating at many locally owned restaurants. After losing him to cancer, she decided the best way to pay homage to that memory is to produce a series of cookbooks promoting the best back road restaurants for those who also enjoy traveling. With five successful editions in print and the South Carolina edition coming soon, Anita has found her new calling. Anita, who was born in Bessemer, Alabama, currently lives in Brandon, Mississippi, and has two children, five grandchildren and one great grandson. She still enjoys traveling by car with her new traveling partner, Richard Shaw. She also enjoys family, cooking, serving at her church, and crocheting.
About the Series:
Back Road Restaurant Recipes Series
The STATE BACK ROAD RESTAURANT COOKBOOK SERIES is a collection of cookbooks that double as a restaurant guide for the state. Each book features information about locally owned restaurants throughout the state and includes one or more recipes from each restaurant. Currently featuring editions for Alabama, Kentucky, Missouri, Tennessee, and Texas, this is a series that has been a work in progress for many years.
Click here to see sample pages of this cookbook.
Author Anita Musgrove and her late husband, Leonard, always loved traveling the back roads. As they traveled, Leonard and Anita would drop into little mom and pop restaurants along the way. If traveling these small highways and rural country roads wasn’t adventure enough, Musgrove admits that dropping into hole-in-the-wall, off the beaten path restaurants was always a risk. “You just never know what kind of food you will get,” she says.
After losing her husband to cancer, Musgrove decided it was time to capture their years of traveling into a cookbook series. With the STATE BACK ROAD RESTAURANT COOKBOOK SERIES, her goal is to present a list of favorite locally owned restaurants. Each book is divided into regions making it easier to use while traveling. At the beginning of each region, you will find a list of restaurants featured in that section. Throughout each section, the restaurants are presented alphabetically by city with a little information about what makes each of them special.
For those arm-chair travelers who don’t have time to hit the road, each restaurant shares some of their favorite recipes — either a recipe served in the restaurant or a family favorite. Every recipe is edited for clarity and presented in a way that makes preparation easy for the home cook.
Within this unique series Musgrove takes us to every nook and cranny of a state and allows us to get to know these tiny places intimately… especially the food.
Click here to view sample pages from this cookbook.
Images for Download: (Will also add ALBR 3D Stacked over Series which Zak is creating)
Alabama Back Roads Cover Image Flat
Alabama Back Roads Cover Image for Download
Shrimp Wine and Garlic (only for use in article about Louisiana Back Road Restaurant Recipes)
Pujo St. Cafe’s Shrimp Wine and Garlic
- 1 tablespoon butter
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 2 teaspoons red pepper flakes
- 6 large shrimp
- 1/2 cup white wine
- 1 Roma tomato, diced
Preheat butter and oil in skillet over medium-high heat. Sauté garlic, shallots and red pepper flakes until just before garlic begins to brown. Add shrimp; sauté 3 minutes, or until almost cooked. Deglaze pan with wine. Add tomato; cook until sauce reduces by one-fourth. Serve in a shallow dish with French bread or over your favorite pasta.