Hi! I am planning to get some creole, cajun and southern cookbooks, and will like some recommendations on this. I have been to bookshops and was astounded by the choice. Generally, I prefer cookbooks that are made more for the homecooks, and therefore can be replicated easily at home, gives a good introduction on what is required for the particular cuisine, as well as some history and culture behind the cuisine. I have seen Emeril's and Paul Prudhomme's cookbooks, but is a bit hesitant about them, as I'm not sure how practical they are for the homecook. I have also seen James Villas' book on his mother's southern recipes as well as Edna Lewis's book. Can anyone also comment on these two?