The Encyclopedia of Cajun & Creole Cuisine

This 2004 reference by John D. Folse contains comprehensive coverage of Cajun and Creole cooking techniques and traditions. Three recipes from the book are currently indexed on Cookbooker, including Bisque of Wild Mushroom with French-Fried Oyster Crouton, Louisiana-Style Crawfish Etouffee, and Chicken and Sausage Jambalaya, all of which have received perfect 5 out of 5 ratings from members. The book itself holds a 5 out of