Cajun and Creole dishes are often drenched with saturated fats, oils, cholesterol and sodium. This book presents a low-fat, low-salt way to prepare Louisiana specialities such as shrimp creole, chicken gumbo and blackened redfish.
Sprache
Verlagsort
Maße
Höhe: 246 mm
Breite: 203 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-0-393-02714-3 (9780393027143)
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Schweitzer Klassifikation
