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La Bouche Creole II
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Steeped in tradition, rich with thick roux and piquant sauces, Creole cooking has become a national phenomenon. It was in south Louisiana that several cultures blended together their culinary traditions to produce this now-classic American cuisine, and it was in south Louisiana that June Soniat and her husband, the late Leon E. Soniat, Jr., grew up. Theirs was an inheritance of aromas, tastes, and flavors first shared with readers in La Bouche Creole and offered again in the all-new La Bouc...