La Bouche Creole

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

Info autore

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.

Dettagli sul prodotto

• Autori: Soniat, Leon E. Soniat, Leon E. Soniat Jr
• Editore: Pelican publishing co inc
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 22.08.2022
• EAN: 9781455627110
• ISBN: 978-1-4556-2711-0
• Pagine: 256
• Categorie: Guide e manuali > Mangiare e bere > Cucina regionale; Saggistica > Storia > Altro