The Girl with the Pendant Pearl, Cajun and Creole Recipes, contains over fifty authentic New Orleans and Acadian recipes, some reflecting other cultural influences. Three examples are the Italian Cream Cake, Cajun Shrimp Fettuccini, and South of the Border Squash Casserole recipes. Among Louisiana favorites are Shrimp and Okra Gumbo, French Bread Pudding with Warm Bourbon Sauce, Red Beans and Rice, Jambalya, Louisiana Fig Cake, Bourbon Pecan Pie, Shrimp Creole, Shrimp and Corn Chowder, Crawfish Pie, Crawfish Au Gratin, Chicken and Andouille Jambalaya Soup, and Fried Crawfish Po'boys. Primarily a cookbook, the pages are well-seasoned with Cajun Humor, recipe origins, Louisiana culture, and a look at some of the Bayou State's colorful characters. Compiled as a guide for the kitchen adventurer, the book alternately provides entertainment for the casual reader.