Everyday and celebratory dishes shared by the mother and relatives -- all native Louisiana Cajuns -- of award-winning journalist John Gravois of Houma, La. He compiled them into this tiny gem as a tribute to his family and heritage. Gravois gives you a crash course in Cajun, rendering the region's specialties accessible to anyone. From party foods like shrimp with remoulade sauce to singular gumbos, jambalayas and etouffes; from favorite sides like maque choux and zucchini pirogues to desserts like pralines and bread pudding; from breads to breakfasts, Gravois cookbook celebrates the bounty of his people's famous cuisine. All found in this value-priced format. Nothing like it for its size or handiness.