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
Has anyone heard of Howard Mitcham.
He wrote "Creole ,Jumbo and All that Jazz: a New Orleans Seafood Cookbook".
He wound up in Provincetown (as did I, many years later) and wrote, "Provincetown Seafood Cookbook".
Love anything Justin Wilson, check him out on YouTube it's priceless. Best cookbook on cajun besides Wilson's is Eula Mae Dore's "Cajun Kitchen" great receipes and stories on how they were developed. The crab and shrimp etouffee is to die for.