Louisiana Gumbo Cookbook

A 192-page hardcover book with more than 100 recipes for the Cajun and Creole gumbo dishes that have made south Louisiana food world-famous. Special sections on the history of gumbo and fil, plus instructions for making rice and gumbo stocks.

About the Author
Bea and Floyd Weber are natives of the Cajun country in south Louisiana, now residing in Kaplan. They grew up on south Louisiana food, and they both enjoy cooking as a hobby today. Bea learned the techniques of Cajun cooking from her family, descendants of Alexandre and Joseph Broussard (dit Beausoleil) of Acadie (now Nova Scotia), the ancestral homeland of the French-Acadian, or Cajun, people. Floyd is a retired U.S. Air Force Officer, having spent most of his career in the Air Force Intelligence Command. He graduated with honors from Arizona State University and received and MBA from the University of Texas Graduate School of Business. The Webers have resided in Japan, Texas, Arizona, Alaska and Pennsylvania. Their travels have taken them to most of the states and to several countries worldwide. They have two children and five grandchildren.

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