John Folse has outdone himself once again with his newest addition to his line of cookbooks.  This astounding 900 page book features fabulous recipes and an authoritative history of the Louisiana seafood and fishing industries.  The book illustrates the importance of these industries on Louisina's culture and economy.  It also gives you an understanding and appreciation for Louisiana cuisine.  Hooks, Lies, and Alibis contains many beautiful images which help with the presentation of historical facts. John Folse included photos of local fishermen, many of whom are our customers.  (Superior Bait and Tackle is featured on page 138)

    " As we studied the recipes we realized there were traditional recipes that absolutely had to be included,” Folse said. “Each of the iconic recipes chosen has a life and a story of its own. Every Louisianian has a story about the dish, when they ate it, where they ate it, who prepared it or what restaurant served it.”“Louisiana is blessed with bountiful waters,” Folse said. “I think we forget as Louisianians that these delicacies of fresh fish, shrimp, crab, oysters, crawfish, turtles, frogs and alligators are not commonplace on the tables of most of the world. For centuries, Louisiana cooks and chefs have created culinary masterpieces with these raw ingredients. We decided it was time to preserve, once and for all in one volume, Louisiana’s signature fish and seafood dishes while also recording a few new creations.”

                                                                               
    
     Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.