This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.

From Brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers and he starts by giving you a comprehensive overview of the history and food culture of New Orleans—an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of the book then presents incredible recipes for all the classic New Orleans dishes served at leading restaurants—from Jambalaya to Creole Gumbo and Beignets. These recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book.

Authentic cajun and creole recipes include:

Pain Perdu

Oysters Rockefeller

Seafood Gumbo

Crawfish Etouffee

Muffuletta

Bread Pudding with Whiskey Sauce

Djoko Wibisono is the Executive Chef at the Beaufort Sonesta.

David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.