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The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present Paperback – 12 Mar 1987

4.8 out of 5 stars 14 customer reviews

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  • The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present
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Product details

  • Paperback: 272 pages
  • Publisher: Alfred A. Knopf (12 Mar. 1987)
  • Language: English
  • ISBN-10: 0394752759
  • ISBN-13: 978-0394752754
  • Product Dimensions: 15.5 x 2.3 x 23.4 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 54,922 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

About the Author

As food writers, RIMAandRICHARD COLLINhave writtenThe Pleasures of SeafoodandThe New Orleans Restaurant Guide. Richard Collin is the author of theNew Orleans Underground Gourmetand wrote a weekly restaurant column for the New OrleansStates-Itemfor ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998."



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on 29 December 1998
Format: Paperback
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on 24 April 2017
Format: Paperback|Verified Purchase
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on 17 September 1997
Format: Paperback
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on 30 December 1998
Format: Paperback
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on 22 September 2016
Format: Paperback|Verified Purchase
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on 13 February 2014
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on 10 February 2014
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on 6 November 2014
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