I'm interested in upgrading my books on all varieties of Louisiana cookery. So far my collection is pretty pathetic. I have the first two volumes of River Road Recipes (the third, offering reduced fat recipes, doesn't interest me) and a book by Paul Prudhomme called Louisiana Tastes. The RR books seem OK to me, tho' they're very dated and too many recipes call for the use of processed foods (cream of mushroom soup, e.g.). And the Prudhomme book is full of what seem to me unnecessarily fussy recipes with a jillion ingredients, though I need to delve into it some more before passing final judgment. Emeril, of course, is banned for life from my bookshelf.
Books that do for Lousiana something like what D. Kennedy's has done for Mexico or M. Jaffrey for India would be ideal, though I won't be surprised if such a book does not exist.
But really, I'm interested in hearing about any books you like. Preferrably books in print, but even older ones are of interest. I can often track them down on ebay or elsewhere.