Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).
Formats
Paperback
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Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).
Details
Pages: 256
Publisher: Arcadia Publishing
Imprint: Pelican Publishing
Publication Date: 22nd August 2022
State: Louisiana
ISBN: 9781455627110
Format: Paperback
BISACs: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) COOKING / Regional & Ethnic / Cajun & Creole HISTORY / United States / General
Author Bio
Leon E. Soniat, Jr., was a highly respected New Orleans chef. In addition to writing La Bouche Creole I and II he wrote a weekly food column for the New Orleans Times-Picayune/States-Item, hosted a radio show and nationally syndicated television series, and taught cooking classes.
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).
Pages: 256
Publisher: Arcadia Publishing
Imprint: Pelican Publishing
Publication Date: 22nd August 2022
State: Louisiana
ISBN: 9781455627110
Format: Paperback
BISACs: HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) COOKING / Regional & Ethnic / Cajun & Creole HISTORY / United States / General
Leon E. Soniat, Jr., was a highly respected New Orleans chef. In addition to writing La Bouche Creole I and II he wrote a weekly food column for the New Orleans Times-Picayune/States-Item, hosted a radio show and nationally syndicated television series, and taught cooking classes.
