Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking.

The second part analyzes the varied ethnic influences - French, Spanish, Italian, African, and American Indian - that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs.

The final section consists of 150 recipes prepared by Miss Edie and the Colonel in a modern kitchen and field tested for their accuracy and simplicity. The recipes include classic sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts. The recipes are lavishly illustrated with pictures of all of the recipes presented.

An appendix lists culinary resources, popular Cajun and Creole restaurants, famous Louisiana festivals, measurement conversions, and a bibliography of books on Louisiana history, culture, and cuisine. Part of the proceeds from the sales will go to the Louisiana Disaster Recovery Foundation in Baton Rouge, Louisiana.