The Best of New Orleans: A Cookbook

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  • Format: Hardcover
  • Copyright: 4/14/2010
  • Publisher: HarperCollins Publications
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Cajun and Creole cooking are arguably the most distinctive and original regional American cuisines. Brooke Dojny has assembled 40 classic recipes that evoke French, Louisianan, African, Choctaw Indian, and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish. 40 photos.

Author Biography

Brooke Dojny has coauthored several cookbooks, including Sunday Suppers and Let's Eat In (Prentice Hall Press), The Best of Chocolate (CollinsPublishersSanFrancisco), Parties! and Cheap Eats (HarperCollins). She was a contributing editor at Cook's magazine.

Table of Contents

First Coursesp. 10
Breads and Sandwichesp. 20
Egg Dishesp. 28
Main Coursesp. 32
Vegetables and Side Dishesp. 68
Desserts and Drinksp. 76
Glossaryp. 92
Conversion Tablesp. 95
Indexp. 96
Table of Contents provided by Syndetics. All Rights Reserved.

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