In this delightful cookbook, Natalie V. Scott has compiled savory recipes which have filled New Orleans kitchens with delicious aromas for more than 200 years.

Tempting appetizers like Oyster Cocktail-Sauce Antibes and Eggs Bernard are traditional Crescent City favorites. These are often served along with famous New Orleans soups, including Oyster Gumbo Fili1/2 and Cream of Crab Soup.

To accompany the appetizers and soups, this cookbook also includes easy-to-prepare and delicious entri1/2es-Jambalaya, Cheese Souffli1/2 Natchitoches, Trout Louisiane, Spanish Oysters, Creole...