num_pages: 112
description: Until recently, Jambalaya, Crawfish Pie &amp; File Gumbo were, for most of us, mere words from an olf song &amp; New Orleans was thought of as a fairly remote city in the American South, famous for its Mardi Gras &amp; as the birthplace of Dixieland Jazz. But, with the coming of wide-bodied jets, &amp; the resulting mass-market travel, that has all changed. Now, every year New Orleans opens its doors to welcome millions of visitors from around the world &amp;, like all good hosts, ensures that a plentiful table of culinary delights is always to hand And, what delights there are! Even the most haded of palates will be enlivened by the likes of Crayfish Etouffee, Pasta Jambalaya, Grillades &amp; Grits, Sweet Potato Pecan Pie &amp; Chocolate Decadence On the following pages, Les Carloss, who opened his first restaurant in New Orlesnas in 1979, shares with us the secrets of these &amp; many other original &amp; traditional Creole dishes. Bon Appetit!
language: English
title: The Best of Creole Cooking
titlecomplete: The Best of Creole Cooking
publisher: California Bill's Automotive