La Bouche Creole II

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Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Cr'ole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).
ISBN: 9781565543751
Format: Hardback
Publisher: Pelican Publishing
State: Louisiana
Images: 25
Pages: 264
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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