Master the art of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 recipes. Here native George Graham explains Corn and Crab Bisque, Crawfish Boil Chowder, Mini Bell Peppers Stuffed with Crabmeat, Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, and a Gulf Shrimp Pasta Primavera. There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Br?lée, plus sides, sandwiches, drinks, and breakfast fare.