The Art of Creole Cookery: A delicious composite of familiar and not-so-familiar Creole recipes by William I. Kaufman and Mary Ursula Cooper
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Notes about this book
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- Published Jan 01 1962
- Format Hardcover
- Page Count 227
- Language English
- Countries United States
- Publisher Doubleday
Publishers Text
Inside Front Cover: What is Creole Cookery? It is a recipe in itself; for ingredients take - Classical French cuisine Combine with equal parts of Spanish and Anglo-Saxon classical cuisine Blend well.......................Other cookbooks by this author
- The "I Love Peanut Butter" Cookbook
- The Art of Creole Cookery
- The Art of India's Cookery: Curries, Kebabs, Festival Foods, & Other Specialities from India's North, East, South, & West
- California Wine Drinks: Cocktails, Coolers, Punches & Hot Drinks
- California Wine Drinks: Cocktails, Coolers, Punches and Hot Drinks
- Champagne
- The Chocolate Cookbook
- Encyclopedia of American Wine: Including Mexico and Canada
- Encyclopedia of American Wine, Including Mexico and Canada
- The New Blender Cookbook: The only blender cookbook for the 2- to 14- speed blenders
- The Nut Cookbook
- The Peanut Butter Cookbook
- Pocket Encyclopedia of American Wine: East of the Rockies
- Pocket Encyclopedia of California Wine
- Pocket Encyclopedia of California Wine: And Other Western States
- Pocket Encyclopedia of California Wine & Other Western States
- Pocket Encyclopedia of California Wine & Other Western States
- Pofolks' Favorite Recipes: A collection of American homestyle recipes
- Sodium Counter
- The Tea Cookbook: Tea Customs and Tea Recipes from Around the World, with Hints and Menus for Planning Memorable Tea Parties
