Terry Thompson-Anderson's background in Cajun-Creole cooking comes from years of seeking out the techniques, recipes and traditions of the Cajun families of the bayou country and the Creoles of New Orleans. Her style of cooking combines the best of classic French with the best of Cajun-Creole. From the French she took their insistence upon perfection, with their classic stocks and sauces delicately flavored with fresh herbs and spices. From the Cajuns and Creoles she took their love of fresh ingredients and spices, along with the bounty of their marshlands and coastal waterways. Most important of all, she imparted their sense of fun and enjoyment of cooking and eating good food into their recipes. The result is fresh and innovative, fun and delicious. Ms. Thompson-Anderson has taught over 20,000 students in cooking classes and seminars across the United States.

She is a food writer and has written for national and local food publications. Besides the bestselling original editon of Cajun-Creole Cooking, she has written Eating Southern Style: A Taste of the South and Texas on the Plate. She is a charter member of the International Association of Culinary Professionas and hold the organization's Certified Culinary Professional designation. Ms. Thompson-Anderson is currently Executive Chef for a large corporation based in Houston.