In French, soupçon means a taste, or small sampling. At the Louisiana Arts and Science Center, the word soupçon got patron’s stomachs rumbling for ladies-who-lunch classics like cream of celery soup, cheese and horseradish sandwiches and crab quiche, because the museum’s beloved riverside restaurant went by the same name. Unfortunately, the restaurant closed over a decade ago, but the recipes that were prepared and served at Soupçon have been preserved in this little cookbook. Categorized into salads, soups, sandwiches, quiches and desserts, they’re fit for a luncheon and as classically Southern as they come. Bonus: as the cover suggests, the cookbook is peppered with images of paintings and sculptures from the museum’s collection.