9780002554770

Cajun and Creole cooking are arguably the most distinctive and original regional American cuisines. Brooke Dojny has assembled 40 classic recipes that evoke French, Louisianan, African, Choctaw Indian, and other influences to create a culinary gumbo filled with spices, local produce, seafood and fish. 40 photos.

Brooke Dojny has coauthored several cookbooks, including Sunday Suppers and Let's Eat In (Prentice Hall Press), The Best of Chocolate (CollinsPublishersSanFrancisco), Parties! and Cheap Eats (HarperCollins). She was a contributing editor at Cook's magazine.

First Courses	p. 10
Breads and Sandwiches	p. 20
Egg Dishes	p. 28
Main Courses	p. 32
Vegetables and Side Dishes	p. 68
Desserts and Drinks	p. 76
Glossary	p. 92
Conversion Tables	p. 95
Index	p. 96
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The Best of New Orleans

The Best of New Orleans

0002554771

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Author Biography

Table of Contents

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