La Bouche Creole II
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).
| Country | USA | 
| Brand | Pelican | 
| Manufacturer | Pelican | 
| Binding | Hardcover | 
| ReleaseDate | 1990-05-31 | 
| UnitCount | 1 | 
| EANs | 9780882898056 |