LA Bouche Creole II (Hardcover)

Author: Soniat, Leon E.

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Product Overview

"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.

Specifications

Publisher Pelican Publishing Company
Mfg Part# 9781565543751
SKU 30394502
Format Hardcover
ISBN10 1565543750
Release Date 4/10/2007
Physical
Dimensions (in Inches) 9.25H x 6.5L x 1T
From the Publisher
Editors Note Chicken and Hot Sausage File Gumbo, Sauce Piquante, and Sausage, Ham, and Chicken Jambalaya have been dietary staples in New Orleans homes for generations. In La Bouche Creole II, the recipes listed above, as well as many others not included in the first book, are gathered for the first time. The authors even manage to inject an ugly, rough artichoke with la bouche Creole, which roughly translates as "the Creole taste." By following the simple recipe for Leon's Stuffed Artichokes, anyone can transform this lowly vegetable into a delicious dish. During their thirty-four years of marriage, the lives of Leon and June Soniat largely revolved around cooking. In addition to cooking for their big family, they both attended and taught cooking classes. The late Mr. Soniat, a fifth-generation Creole, wrote a weekly food column for the New Orleans Times-Picayune/States-Item and hosted both a local radio show and a nationally syndicated television series. Mrs. Soniat resides in New Orleans and continues to give cooking demonstrations.
Product Attributes
Book Format Hardcover
Edition 0002
Number of Pages 0264
Publisher Pelican Publishing Company
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