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It's a timeless contribution to culinary history with entertaining and informative text that combines folklore, history, and over 1,500 recipes to emphasize Mary Land's belief that culture and cookery go hand in hand.\" In this book, Land collects, refines, and comments on recipes and cooking history from all parts of Louisiana, from its bayous to its back alleys, from rural swampland to urban centers such as New Orleans and Shreveport. These delectable items include such oddities as \"Squirrel Head Potpie\" and \"Poached Alligator Tail,\" as well as gourmet pleasures from Creole haute cuisine. From banquet-sized meals to intimate dining, this book covers it all and adds a special emphasis on how to prepare Gulf Coast fish and game. The history of Louisiana's wines and spirits is also amply described, with intriguing historical tidbits about the state's contributions to alcoholic beverages. 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Fricassees, etouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.\u003c\/p\u003e\n\n\u003cp\u003eOn a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.\u003c\/p\u003e\n\n\u003cp\u003eLouisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or \"Cajun\") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. 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