Incoming Resources
- Tom Fitzmorris's New Orleans food, more than 250 of the city's best recipes to cook at home, Tom Fitzmorris ; foreword by Emeril Lagasse
- The Duck Commander Kitchen presents celebrating family & friends, recipes for every month of the year, Kay Robertson with Chrys Howard
- Miss Kay's Duck Commander kitchen, faith, family, and food-- bringing our home to your table, Kay Robertson ; with Chrys Howard
- Mosquito Supper Club, cajun recipes from a disappearing Bayou, Melissa M. Martin ; photographs by Denny Culbert
- Treme, stories and recipes from the heart of New Orleans, Lolis Eric Elie
- The Trout Point Lodge cookbook, Creole cuisine from New Orleans to Nova Scotia, Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh
- Kevin Belton's New Orleans kitchen, Kevin Belton with Rhonda K. Findley ; photographs by Eugenia Uhl
- Kevin Belton's big flavors of New Orleans, Kevin Belton with Rhonda K. Findley ; photographs by Denny Culbert
- Real Cajun, rustic home cooking from Donald Link's Louisiana, Donald Link, with Paula Disbrowe ; photographs by Chris Granger
- Chasing the gator, Isaac Toups and the new Cajun cooking, Isaac Toups and Jennifer V. Cole ; photography by Denny Culbert ; foreword by Emeril Lagasse
- Modern cajun cooking, 85 farm-fresh recipes with classic flavors, Leigh Ann Chatagnier
- Emeril's new New Orleans cooking, Emeril Lagasse and Jessie Tirsch ; photographs by Brian Smale
- Kevin Belton's cookin' Louisiana, flavors from the parishes of the Pelican State, Kevin Belton with Monica Belton ; photographs by Denny Culbert
- Kevin Belton's New Orleans celebrations, Kevin Belton with Rhonda K. Findley ; photographs by Eugenia Uhl
- Cooking up a storm, recipes lost and found from the Times-Picayune of New Orleans, edited by Marcelle Bienvenu and Judy Walker
- The unexpected Cajun kitchen, classic cuisine with a twist of farm-to-table freshness, Leigh Ann Chatagnier
- True blood, eats, drinks, and bites from Bon Temps, Gianna Sobol and Alan Ball ; with Karen Sommer Shalett ; recipes by Marcelle Bienvenu