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Children's LiteratureIf Louisiana and Cajun cookery is what you want—this book is for you. Much of Louisiana's history goes back to the French settlers so their culture, music and food brings us Chicken and Sausage Gumbo, Cajun Spice Mix, Crawfish Boulettes, Jambalaya, Red Beans and Rice, Quiche Lorraine, Pain Perdu (French Toast), Chocolate Bourbon Pecan Pie, Beignets (New Orleans-style doughnuts), and Cafe au Lait. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "Louisiana Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." At the back are further reading and information sources, an index and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. Further Reading, For More Information, Index, credit to the Author, Recipe Tester/Food Preparer, Consultant, and Recipe Contributor. Picture Credits are included. 2005, Mason Crest Publishers, Ages 12 to 18.