i grew up in New Orleans. Marcelle Bienvenu is the food editor of the local newspaper, The Times Picayune. After Katrina, many people lost recipes, so this book was a way for New orleanians to have a source for classic New Orleans dishes. Many of the recipes are straight from the Times-Pic food column. I myself have the book and can vouch for the recipes. Another book I highly recommend is The New Orleans Cookbook by Richard and Rima Collins. IIRC, he was/is a Tulane history professor who recognized that the way we cooked in the city was changing, and he wanted to preserve some of the older culinary tradition. You will find clove and allspice popping up in many of the recipes, and the selection of spices/herbs make for some mouthwatering dishes. But the seasoning profile is a bit different from what you might encounter in the city today. Someone above mentioned John Folse's Encyclopedia of Cajun and Creole Cooking and I give that a +1. If you want to geek out on south Louisiana cuisine, this book as alot of history in it as well.
What's a good authentic Cajun cookbook?? - Page 2
Gear mentioned in this thread:
The best I've seen is "Talk About Good".
I can't comment on the other books but I do like this one.
I visited New Orleans some years ago and this book was recommended by so many local people ( I am unusual for a Brit, I talk to everyone!) I had to buy it.
Well, we've been been through this before, but Ol' Justin was so much fun I'll do it again.
He was roundly despised by the Louisiana Cajun community because he built his reputation as a humorist by telling "Polish jokes" about the Cajuns, with them being the butt of the "stupid" anecdotes. On top of that, he was only HALF Cajun- one parent was, one wasn't.
His fractured English on the programs kind of contradicted his learnin', too- he held graduate degrees in Industrial Engineering, and worked during WW II up Nawth as an Industrial Safety Engineer in defense plants. Remember his frequent references to this, pointing out that he always wore both suspenders and a belt?
Even given these little foibles, he was a lot of fun.
The John Folse encyclopedia is a great reference, but I'm not too fond of the recipes.
I have a ton of cookbooks and a lot are of Louisiana cuisine. My favorites are John Besh: My New Orleans, Donald Link: real Cajun, and the MR. B's cookbook.
My grandparents are Cajun French on one side, and old school New Orleans Italian on the other - I grew up on the good stuff. Those books are on point.