La Cuisine Cajun

This second cookbook by chef Theriot stands out among Cajun cookbooks both for its family stories about Louisiana and for the authenticity of the 200 recipes, which include Cajun boiled crab, stuffed doves hyppolite, quail eulalie, baked collards marie and smothered corn. Cajun cooks pride themselves on their ""lagniappe''the little something extra that makes an ordinary dish specialand Theriot is able to perk up even such simple dishes as parsley-garlic new potatoes, fresh peas and onions and glazed carrots. Theriot also provides calorie counts for each recipe and suggestions for advance preparation. (September)