Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
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About Richard Collin
As food writers, RIMA and RICHARD COLLIN have written The New Orleans Cookbook, The Pleasures of Seafood, and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans States-Item for ten years. He died in… More about Richard Collin
Published by Knopf Mar 12, 1987| 272 Pages| 6-1/8 x 9-1/4| ISBN 9780394752754