Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets

Front Cover
Random House, 1978 - Cooking - 298 pages
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Fifteen master chefs reveal their secrets for creating more than three hundred dishes, including fried catfish, turtle soup, and Creole gumbo, and describe their own tricks of the trade

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Contents

Henry Carr
39
Galatoires
45
train
59
Appetizers
67
Seafood
80
cado
100
flrazrt 0 Turkey and Oysters
106
Fried Shrimp 11
111
Sauces and Dressings
199
Remoulade Sauce
209
Tartar Sauce
215
Marchand de Vin Sauce 2 21
221
Egg and Cheese Casserole
229
Creole
254
Chicken Salad Theodore
260
Gingerbread
266

Scampi Butter
117
Fowl and Game
145
Vegetables
163
Stocks Soups
178
Apple Turnover 172
273
Chocolate Souffle
279
Copyright

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