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"Soniat . . . is a master of Creole cooking."Publishers WeeklyChicken and Hot Sausage File Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes forgenerations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for thefirst time.The authors even manage to inject an ugly, rough artichoke with labouche Creole, which roughly translates as "the Creole taste." Byfollowing the simple recipe for Leon''s Stuffed Artichokes, anyone can transformthis lowly vegetable into a delicious dish.During their thirty-four years of marriage, the lives of Leon and JuneSoniat largely revolved around cooking. In addition to cooking for their bigfamily, they both attended and taught cooking classes. The late Mr. Soniat, afifth-generation Creole, wrote a weekly food column for the New OrleansTimes-Picayune/States-Item and hosted both a local radio show and anationally syndicated television series. Mrs. Soniat resides in New Orleans andcontinues to give cooking demonstrations.