<DIV><div><p class="MsoPlainText">In these lively, often humorous pages, DeMers recounts how this “shy” writer became the radio host of a high-energy, irreverent, no-pinkie-raised food and wine show called <I>Delicious Mischief</i> years before its move from Louisiana to Texas—before he traded jambalaya for brisket. And as the author of dozens of cookbooks over many years, DeMers also shares the top 100 recipes he’s learned how to make for his own friends and family from interviewing, cooking, and tasting alongside chefs like Emeril Lagasse in New Orleans, Robert del Grande in Houston, Stephan Pyles in Dallas, and Jimmy Bannos in Chicago. On the recipe front (with some great stories attached), this book describes John’s efforts to make his beloved chicken and sausage gumbo in the far West Texas town of Marfa (pop. 1980), his encounter with stone crab soup in Everglades City, Florida, the amazing salad dressing that’s apparently made only at the bottom of the Grand Canyon, and others.</p></div></div>