Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken

"A 160-page hardcover book containing 100 recipes compiled by the editors of Acadiana Profile, 'The Magazine of the Cajun Country'. For example, Boudin, Couche

Plant-based foodies rejoice: you can finally indulge in New Orleans' iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook. Classic

Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur

An intimate treatise on the subject through the ramblings of a student and practitioner of the culinary arts of this exotic region with basic recipes and their