In this volume of Williams-Sonoma's Food of the world series, you'll sample the culinary delights of New Orleans.
  You'll learn the secrets to preparing Cajun and Creole dishes; authentic gumbo, jambalaya, beignets and much more.
More than 45 recipes, all accompanied by evocative color photography. Also included are informative "best of" features, maps and glossary.
Hardcover, 192 pages.