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American Cooking: Creole and Acadian - Peter S. Feibleman, Anthony Blake, Richard Jeffery
American Cooking: Creole and Acadian
by: (author) (author) (author)
Chapters include: Two Aspects of a Great Cuisine; Coming of Age in Louisiana; Dining out in New Orleans; Voodoo Soup and Birds in Birds; The Finest Foods of the Bayous; Acadian Life in Hurricane Country.
Chapters include: Two Aspects of a Great Cuisine; Coming of Age in Louisiana; Dining out in New Orleans; Voodoo Soup and Birds in Birds; The Finest Foods of the Bayous; Acadian Life in Hurricane Country.
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Format: Hardcover
Publisher: Time-Life Books
Pages no: 208
Edition language: English
Category:
Food And Drink, Cookbooks, Cooking
Series: Time-Life Foods of the World
Bookstores:
Other editions (1)
American Cooking: Creole and Acadian - Peter S. Feibleman, Anthony Blake, Richard Jeffery
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