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The Picayune Creole Cook Book.
Dover Publications, Inc., New York: 1971. Softcover. Good condition. Covers the entire range of this fortified French tradition: fine soups, gumbos (more than you imagined exist), fish dishes, bouillabaisses, sea and fresh water foods, meats of all sorts, game, piquant sauces and dressings, rich dishes and jambalayas, pasta, canapes, unusual vegetable dishes, relishes, sweet entremets, cakes and pies, pastries, puddings, drinks (including cocktails), candies, and wonderful French breads. While it is difficult to be precise, it is safe to say that most of this wonderful material is not available elsewhere. A wealth of material is also included on the traditional French manner of preparing foods, beyond actual recipes. Includes an Index. ¶ 456 pages.
Offered for US$ 19.40 by: Ad Infinitum Books - Book number: 52343X1
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