Incoming Resources
- The unexpected Cajun kitchen, classic cuisine with a twist of farm-to-table freshness, Leigh Ann Chatagnier
- Cooking up a storm, recipes lost and found from The Times-Picayune of New Orleans, edited by Marcelle Bienvenu & Judy Walker
- Chef Paul Prudhomme's Louisiana Cajun magic cookbook
- Mosquito Supper Club, cajun recipes from a disappearing Bayou, Melissa M. Martin ; photographs by Denny Culbert
- The 100 greatest dishes of Louisiana cookery, presented with variations and notes on their preparation by the region's noted restaurateur and author, Roy F. Guste, Jr
- Creole Italian, Sicilian immigrants and the shaping of New Orleans food culture, Justin A. Nystrom
- In a Cajun kitchen, authentic Cajun recipes and stories from a family farm on the bayou, Terri Pischoff Wuerthner ; [photographs by Maren Caruso]
- Tom Fitzmorris's [sic] New Orleans food : more than 225 of the city's best recipes to cook at home, by Tom Fitzmorris ; [foreword by Emeril Lagasse]
- New Orleans cookbook, by Lena Richard ; with an introduction by Gwen Bristow
- The Trout Point Lodge cookbook, Creole cuisine from New Orleans to Nova Scotia, Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh
- Real Cajun, rustic home cooking from Donald Link's Louisiana, Donald Link ; with Paula Disbrowe ; photographs by Chris Granger
- New Orleans, authentic recipes celebrating the foods of the world, recipes and text, Constance Snow ; scenic and recipe photographs, Francesca Yorke ; recipe photographs, Quentin Bacon ; general editor, Chuck Williams
- Tujague's cookbook, Creole recipes and lore in the New Orleans grand tradition, Poppy Tooker
- Louis Evans' Creole cookbook, by Louis Evans ; forewords by Mel Leavitt and Edward Rhinehart
- Eula Mae's Cajun kitchen, cooking through the seasons on Avery Island, Eula Mae Doré and Marcelle Bienvenu ; foreword by Paul McIlhenny
- Cajun, the very best of modern Louisiana cooking, Ruby Le Bois
- Chef Paul Prudhomme's Louisiana tastes, exciting flavors from the state that cooks
- Cajun and Creole cooking with Miss Edie and the Colonel, the folklore and art of Louisiana cooking, Edie Hand & William G. Paul
- Brennan's of Houston in your kitchen, Carl Walker ; foreword by Alex Brennan-Martin
- Treme, stories and recipes from the heart of New Orleans, Lolis Eric Elie ; foreword by Anthony Bourdain ; preface by David Simon ; recipe photographs by Ed Anderson
- Creole nouvelle, contemporary Creole cookery, Joseph Carey
- Crescent City cooking, unforgettable recipes from Susan Spicer's New Orleans, Susan Spicer with Paula Disbrowe
- Louisiana real and rustic, Emeril Lagasse with Marcelle Bienvenu ; photographs by Brian Smale
- Miss Kay's Duck Commander kitchen, faith, family, and food- bringing our home to your table, Kay Robertson with Chrys Howard
- Recipes from Mulate's, Monique Boutté Christina ; foreword by Angie Delcambre Broussard
- The Buster Holmes Restaurant cookbook, New Orleans handmade cookin', [Buster Holmes ; illustrations by Marc Marino]
- Buttermilk & Bourbon, New Orleans recipes with a modern flair, Jason Santos
- True blood, eats, drinks, and bites from Bon Temps, Gianna Sobol and Alan Ball ; with Karen Sommer Shalett ; recipes by Marcelle Bienvenu ; food photographs by Alex Farnum
- Cajun-Creole cooking, by Terry Thompson-Anderson
- Brennan's New Orleans cookbook, with the story of the fabulous New Orleans restaurant told by Hermann B. Deutsch ; edited and illustrated by Deirdre Stanforth
- Fresh from Louisiana, the soul of Cajun and creole home cooking, recipes, stories, and photographs by George Graham, author of Acadiana Table
- The Commander's Palace New Orleans cookbook, by Ella and Dick Brennan ; text with Lynne Roberts ; illustrations by Arthur Shillstone