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Language: en
Pages: 466
Pages: 466
Type: BOOK - Published: 2012-04-26 - Publisher: Courier Corporation
Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delecta
Language: en
Pages: 466
Pages: 466
Type: BOOK - Published: 2002-08-01 - Publisher: Courier Corporation
Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmet
Language: en
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Pages: 416
Type: BOOK - Published: 1922 - Publisher:
Language: en
Pages: 266
Pages: 266
Type: BOOK - Published: 1987-03-12 - Publisher: Knopf
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The
Language: en
Pages: 470
Pages: 470
Type: BOOK - Published: 2013-07-16 - Publisher: Andrews McMeel Publishing
A twentieth century cookbook featuring the food, cooking techniques and culinary history of the Creole people in New Orleans. One of the world's most unusual an
