Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delecta
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
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
Bienvenu to the quintessential Cajun country cookbook. Dubbed the "Queen of Cajun Cooking," Chef Marcelle Bienvenu provides recipes for every season in this wel