La Bouche Creole II

by Leon E. Soniat Jr., June Soniat

Overview

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Cr'ole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

Product Details

ISBN-13:	9781565543751
Publisher:	Arcadia Publishing SC
Publication date:	05/31/1998
Edition description:	2nd ed.
Pages:	264
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Leon E. Soniat, Jr., was a highly respected New Orleans chef. In addition to writing La Bouche Creole I and II he wrote a weekly food column for the New Orleans Times-Picayune/States-Item, hosted a radio show and nationally syndicated television series, and taught cooking classes.


June Soniat studied cooking with her husband and has taught both Creole and Chinese cooking at the University of New Orleans. She continues to give cooking demonstrations for aspiring chefs everywhere.