Book (01 Sep 1994)
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Cajun and Creole cooking are both featured in 40 New Orleans recipes in this book. Beginning with French techniques, southern Louisiana cooking has blended Spanish, African, Chocataw Indian and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish.
| ISBN: | 9780002554770 |
| Publisher: | Collins Publishers San Francisco |
| Imprint: | Collins Publishers San Francisco |
| Pub date: | 01 Sep 1994 |
| DEWEY: | 641.5976335 |
| DEWEY edition: | 20 |
| Number of pages: | 96 |
| Weight: | 290g |
| Height: | 180mm |
| Width: | 170mm |
| Spine width: | 12mm |
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