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The Food of New Orleans: Authentic Recipes from the Big Easy

4.67  ·  Rating Details ·  9 Ratings  ·  0 Reviews
These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.
Hardcover, 144 pages
Published March 15th 1998 by Periplus Editions (first published February 15th 1998)
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John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally ...more
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