La Bouche Creole by Leon E. Loniat, Jr.
La Bouche Creole is more than a collection of classical Creole recipes; it is the story of a man growing up in New Orleans, a city known for its excellent food. Featuring the full spectrum of authentic flavors and dishes, his collection includes, among many others, gumbos, remoulade sauce, a number of chicken and shrimp dishes, grillades and grits, chittlins, red beans, pecan pralines and beignets.
A 244 page hardback book.
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