Description
Crayfish bisque, oysters Rockefeller, gumbo, blackened redfish, shrimp etouff e, jambalaya with andouille sausage--anyone who has had the pleasure of eating in New Orleans has his or her favorite dishes. In this book, Roy F. Guste presents a selection of choice recipes, from drinks to dessert, ranging from "Haute Creole" entrees like daube glac e to hearty red beans and rice.
Author: Roy F. Guste Jr.
Publisher: W. W. Norton & Company
Published: 02/01/1988
Pages: 228
Binding Type: Paperback
Weight: 0.88lbs
Size: 9.25h x 7.50w x 0.48d
ISBN13: 9780393334425
ISBN10: 0393334422
BISAC Categories:
- Cooking | Regional & Ethnic | Cajun & Creole
- Cooking | Regional & Ethnic | American | Southern States
Author: Roy F. Guste Jr.
Publisher: W. W. Norton & Company
Published: 02/01/1988
Pages: 228
Binding Type: Paperback
Weight: 0.88lbs
Size: 9.25h x 7.50w x 0.48d
ISBN13: 9780393334425
ISBN10: 0393334422
BISAC Categories:
- Cooking | Regional & Ethnic | Cajun & Creole
- Cooking | Regional & Ethnic | American | Southern States