La Bouche Creole II
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat�s ingredients for la bouche Cr�ole (the Creole mouth). Interwoven with the recipes are the author�s recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).
Country | USA |
Brand | Pelican |
Manufacturer | Pelican |
Binding | Hardcover |
ReleaseDate | 1990-05-31 |
UnitCount | 1 |
EANs | 9780882898056 |