There are dozens of volumes about authentic and traditional New Orleans cuisine, according to Bethany Ewald Bultman, but she suggests that cooks who are unfamiliar with this style of cooking might find the following general cookbooks most useful: The Plantation Cookbook , assembled by the Junior League of New Orleans (Doubleday)—“the recipes are wellselected, well-tested, and well-presented”—and The New Orleans Cookbook , by Rima and Richard Collin (Knopf)—”almost every local recipe carefully deciphered for the nonlocal.”