Bouche Creole, La

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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).
ISBN: 9781455627110
Format: Paperback
Publisher: Pelican Publishing
State: Louisiana
Images: 25
Pages: 256
Dimensions: 6 (w) x 9 (h)
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.
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