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).
|Publisher:||Arcadia Publishing SC|
|Edition description:||2nd ed.|
|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.