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Cajun & Creole COoking

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Iron Pots & Wooden Spoons

by Jessica B Harris

Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the... Read more about this item

Cajun & Creole COoking Books & Ephemera

The Creole Cookbook, #110 : 201 Celebrated New Orleans Creole Recipes: Cooking Magic / Fabulous Foods 24 Cookbooks Set Series

by De Proft, Melanie (Director Home Economists Of Culinary Arts Institute)

Chicago, Illinois: Culinary Arts Institute. Fine. 1955. Second Edition: First Printing. Soft Cover. 68 pages: 6 x 8.75 in.: 0.6: Vol. 110: KB#016813: Covers and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered. Scarce, Out Of Print, Book. Content Chapters include: Creole Cookery * It's Smart To Be Careful * Appetizers * Gumbos and Soups * Breads * Meats, Poultry and Other Main Dishes * Fish and Shellfish * Vegetables * Salads * Sauces * Cake and Cookies * Desserts *... Read more about this item

Item Price

A$17.04

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Cajun & Creole COoking

Top Sellers in Cajun & Creole COoking

Iron Pots & Wooden Spoons

by Jessica B Harris

Cajun & Creole COoking Books & Ephemera

The Creole Cookbook, #110 : 201 Celebrated New Orleans Creole Recipes: Cooking Magic / Fabulous Foods 24 Cookbooks Set Series

by De Proft, Melanie (Director Home Economists Of Culinary Arts Institute)

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Cajun & Creole COoking

Top Sellers in Cajun & Creole COoking

Cajun & Creole COoking Books & Ephemera

Search Within Cajun & Creole COoking

Uncommonly Good Books

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