Creole Nouvelle: Contemporary Creole Cookery

by Joseph Carey

Hardcover, 2004

Status

Call number

American - Cajun, Creole -- CAR

Call number

American - Cajun, Creole -- CAR

Publication

Taylor Trade Publishing (2004), Edition: 1, Hardcover, 224 pages

Description

Creole cuisine is among the most creative on the planet, whether it is the cooking of New Orleans or the cooking of the Caribbean and our neighbors to the south. Chef Carey presents many of the classic New Orleans Creole recipes in a new and improved format, along with new recipes of his own.

Language

Physical description

224 p.

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