A Gumbo of Louisiana Cookbooks

From Cindy Williams, Director of the John & Bonnie Boyd Hospitality & Culinary Library

Shrimp, crab, oysters, sugarcane, crawfish, ducks, venison, boudin, andouille, rum, king cake, sno balls, po boys, alligator, greens, cane syrup, gumbo, jambalaya, tasso, muffalettas,  cocktails, Tabasco,  pecans, figs, satsumas, okra, beignets, gateau de sirop, cafe au lait, and much more!

We're celebrating the bounty of food, drink, and culinary products that are made here in our fair state of Louisiana this month!  Come in to the Boyd Library and see what recipes you can find to use the many tasty Louisiana products and ingredients available throughout the year. 

Here are a few of our favorite Louisiana cookbooks:

Bon appetit!

Join us for the month of September, 2018 as we Spotlight Louisiana as part of the 10 Years of SoFAB programming! Louisiana is the birthplace and homebase of both NatFAB and SoFAB, and in celebration of Louisiana’s unique role in American foodways, SoFAB will celebrate the contributions and innovations of Louisianans.