This is a book for gumbo cooks from beginners to experts. This book has it all! It explains the process of making gumbo -- a roux, stock, okra vs. filé and lots of Helpful Hints. By the time the reader is ready to tackle the actual recipes, he’s ready to do it his way, traditional or quick and easy. The Lagniappe section of the book includes bonus recipes like Cajun and Creole Spice Mixes, Candied Yams and Pralines. Great add-on for your spoon sales! The book is 80 pages, hard cover and spiral bound.