Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Crï¿½ole (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:||Pelican Publishing Company, Incorporated|
|Product dimensions:||6.00(w) x 9.00(h) x (d)|
About the Author
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.