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Top rated cajun and creole cooking, food and wine books

Here are some top-rated Cajun and Creole cooking, food, and wine books:

Cookbooks:

"The Dooky Chase Cookbook" by Leah Chase (2011) - A classic cookbook from the legendary Dooky Chase's Restaurant in New Orleans.
"Cajun Cooking" by Justin Wilson (1991) - A comprehensive guide to Cajun cooking from the "Cajun Cook" himself.
"The New Orleans Cookbook" by Rima and Richard Collin (1975) - A classic cookbook that explores the rich culinary heritage of New Orleans.
"Creole Delights: Recipes from the Heart of New Orleans" by Rebecca Wilbanks (2018) - A modern take on traditional Creole cuisine.
"Jazz Kitchen: A New Orleans Cookbook" by Deborah Madison (2006) - A cookbook that celebrates the city's vibrant music and food scene.

Food and Culture:

"Gumbo Tales: Finding My Place at the New Orleans Table" by Sara Roahen (2008) - A memoir that explores the author's love affair with New Orleans cuisine.
"The Oxford Companion to American Food and Drink" by Andrew F. Smith (2007) - A comprehensive encyclopedia that includes entries on Cajun and Creole cuisine.
"Creole: The History and Legacy of Louisiana's Free People of Color" by Sybil Kein (2000) - A historical and cultural exploration of the Creole people and their cuisine.
"New Orleans: A Food Biography" by Elizabeth M. Williams (2018) - A history of the city's cuisine, from its early days to the present.
"Acadian to Cajun: Transformation of a People" by Carl A. Brasseaux (1992) - A historical study of the Acadian people and their transformation into the Cajun culture.

Wine and Spirits:

"The Wine Bible" by Karen MacNeil (2015) - A comprehensive wine guide that includes a section on pairing wine with Cajun and Creole cuisine.
"The New Orleans Cocktail Guide" by Elizabeth Pearce (2018) - A guide to the city's legendary cocktails, including the Sazerac and the Vieux Carré.
"Spirits of New Orleans: cocktails, cuisine, and tales from the city that care forgot" by L. Araña (2014) - A book that explores the city's rich cocktail culture.

Other Recommendations:

"The Chef John Folse Encyclopedia of Cajun and Creole Cuisine" by John Folse (2013) - A comprehensive encyclopedia of Cajun and Creole cuisine.
"Bayou Farewell: The Rich Life and Hard Times of Louisiana's Cajun Coast" by Mike Tidwell (2003) - A book that explores the cultural and environmental heritage of Louisiana's Cajun coast.
"Black Hunger: Food and the Politics of U.S. Identity" by Doris Witt (1999) - A book that explores the cultural and historical significance of food in African American and Creole communities.

These books offer a range of perspectives and approaches to understanding the rich culinary heritage of Cajun and Creole cuisine. Whether you're interested in cooking, culture, or history, there's something on this list for everyone.

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