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Every hour of the day, Louisiana loses a football field's worth of land to the Gulf. And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented and shared oral histories of the South before its keepers passed on, Martin will tell the stories of her people. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine--from shrimp and oysters to poultry and sugarcane--and the recipe and customs that surround each. The recipes are for accessible home-cooked meals that readers can make on a weeknight or for a celebration--with stories to be savored along with the food.