Everyday and celebratory dishes handed by the mother and relatives -- all native Louisiana Cajuns -- to award-winning journalist John Gravois of Houma, La., who compiled them as a tribute to his family and heritage. Gravois gives you a crash course in Cajun, rendering the region's specialties accessible to anyone. From party foods like shrimp with remoulade sauce to singular gumbos, jambalayas and A©touffA©es; from favorite sides like maque choux and zucchini pirogues to desserts like pralines and bread pudding; from breads to breakfasts, Gravois cookbook celebrates the bounty of his people's famous cuisine. All found in this value-priced format. Nothing like it for its size or handiness.

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