By the author of "Louisiana Light" and "The Restaurants of New Orleans", this book contains 100 recipes from Louisiana. Dishes described include eggs Sardou, red beans, rice jambalaya and blackened redfish. Many are accompanied by anecdotal stories of their origin.
Sprache
Verlagsort
Maße
Höhe: 203 mm
Breite: 127 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-393-02503-3 (9780393025033)
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Schweitzer Klassifikation
