The 100 Greatest Dishes of Louisiana Cookery

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 variations.

Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouffée, jambalaya with andouille sausage—anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from “Haute Creole” entrees like daube glacée to hearty red beans and rice.