The cuisine of Cajun and Creole joy for life is omnipresent at the cradle of jazz. Cocktails and dishes reflect the pleasure of enjoyment. This book brings to life the history of a land that is distinctly different from the other states in North America. The recipes of the Cajun, who immigrated from France to America, are simple, rustic, and hearty. In contrast, Creole cuisine originated in New Orleans and was more urban and lighter. Both styles belong to the cuisine of Louisiana. The range of festive menus and everyday dishes described in this expanded new edition of the classic spans from lavish feasting at Mardi Gras to a Halloween horror menu. "Cooking in Louisiana" offers 128 recipes from the Creole and Cajun restaurant Bayou under the motto: "Laissez le bons temps rouler!" - "Let the good times roll!".