Introducing the catalogue raisonne of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. Each recipe is accompanied by reminiscences and anecdotes of its origin as only a few Louisianians could know. Using a bare minimum of cookware and utensils, these recipes make Creole dining elegant and effortless.

Anyone who has savoured a favourite dish in New Orleans will find it in this definitive work. In his book, the author presents a selection of choice recipes ranging from 'Haute Creole' entrees like daube glacee to hearty red beans and rice. Guste has simplified the steps of some of the grander recipes. He has tested each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasises, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavour of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes' origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetisers, drinks, and desserts, this book makes Creole dining elegant and effortless.