Glenda Horst was born and raised in Bayou Sorrell, Louisiana, a small commercial fishing community on the edge of the Atchafalaya Basin. The daughter of a commercial fisherman, she followed her father everywhere and helped him repair motorboats, fish, make crawfish traps, and sell his catch. Horst, who learned the basics of Cajun cooking from her mother, includes fresh seafood and crawfish boils among her fondest childhood memories. She enjoys passing those memories and her cooking skills on to her grandchildren, preparing the next generation of cooking enthusiasts.
Horst worked for Freeport-McMoRan Copper & Gold for nearly three decades in the human resources, accounting, and payroll department. Upon her retirement, she and her “Cajunized” husband Jerald built a home complete with a professional-style test kitchen, where they have personally prepared and tested each recipe in their cookbook. The Horsts live in Franklinton, Louisiana.
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