Description: Cajun and Creole Cooking is more than hot-Hot-Hotter; "Jambalaya, Crawfish Pie, Fillet Gumbo". It goes beyond New Orleans, of Mardi Gras and Dixieland. Internationally acclaimed chefs, such as Emeril Lagasse, join Kathleen DeVanna Fish to whisper recipes for delectable, very special romantic meals. Here are fabled inns and resorts whose charm is legendary, little known secret hideaways, facts that make Louisiana so special. Sample over 130 recipes and prepare to be tempted by a book whose appeal will spread far beyond the confines of the Southeast. This, the sixteenth book in an ever-growing series, is sure to win new fans and cement old ones for Bon Vivant.

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