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Reviewed August 22, 2013
What You'll Get
Give a guy a crawfish, and he'll eat for a day; teach a guy to make authentic étouffée, and he'll be the culinary king of the cul de sac. Get a full year's worth of these valuable life lessons with today's Groupon: for $20, you get the Cooks' Companion: a one-year subscription to Louisiana Cookin' plus the Cajun Creole Recipe Collection CD (a $40 total value) delivered to your home. Today's Groupon also covers the cost of shipping.
Louisiana Cookin' is a national magazine that covers Louisiana food, culture, and travel. The most recent February issue takes a look at topics such as tapas, great ideas for a Mardi Gras spread, making the most of the Louisiana oyster season, and a trip along the Audubon Golf Trail. In addition to 6 issues per year packed to the brim with glossy full-color photos and tempting recipes, your Cajun Creole Collection CD comes stocked with all 1,700 authentic regional recipes from the 2006–2010 issues. Online recipe examples include a heaping portion of skillet jambalaya, a perfect batch of beignets, and tender ricotta gnocchi, just to name a few. Whether you want to cook an authentic meal for out-of-town guests or gaze longingly at photos of sauce-laden shrimp, Louisiana Cookin' has a delicious plate with your name on it.
More than 6,400 Facebookers are fans of Louisiana Cookin'.
The Fine Print
Promotional value expires Sep 8, 2011. Amount paid never expires. Limit 1 per person, may buy multiples as gifts. Limit 1 per visit. Must activate subscription by 9/7/11, subscription expires 1 year from activation date. New subscribers only. Online only. Must use in 1 visit. Not valid with other offers. Shipping included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Louisiana Cookin’
With a cadre of culinary writers and an editor in chief who honed his chops on the staff of Gourmet, Louisiana Cookin' magazine gives the state's notoriously delicious cuisine and culture top-notch coverage. Six times a year, subscribers' mailboxes swing themselves open to receive the full-color glossies packed with more than 50 recipes. Recent features have included culinary creations such as pickled shrimp and peppers, iced anise cookies, and sparkling cardamom pear punch with rum and liqueurs.
In addition to offering recipes, the writers at Louisiana Cookin’ review cultural events and destinations throughout the state, ranging from farmers' markets and foodie festivals to microbreweries and eateries. The culinary detectives augment their paper addition with yearly recipe CDs, which contain 350 recipes apiece—1,700 for the compilation—and make hard drives ooze gumbo when uploaded.