By award winning chef Remy Laterrade
Size = 4″ x 6″ — 143 pages
Contains approximately 64 recipes
Includes recipes for Appetizer’s, Soups and Gumbo, Beef and Pork, Red beans & Rice, Eggplant Dressing, Dirty rice, New Orleans Po-Boy Style French Bread and Seafood dishes.
This cookbook contains a variety of famous recipes from the many ethnic groups that inhabit the New Orleans area. Cajun is certainly a part of south Louisiana cooking. It is true that many people associate Cajun with New Orleans. While it has become an integral part of New Orleans cooking, the main focus of this cookbook will be on the more traditional styles of New Orleans cooking as reflected by the many original influences such as, Creole, Spanish, French and Italian.
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