The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia

by Vaughn Perret, Daniel Abel, Charles Leland Leary, et al.

Book Overview

In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana's culinary landscape: the many of the indigenous foods and techniques that... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1400060591
• ISBN13: 9781400060597
• Release Date: November 2004
• Publisher: Random House (NY)
• Length: 232 Pages
• Weight: 2.15 lbs.
• Dimensions: 1.0" x 7.7" x 9.4"