The Trout Point Lodge cookbook
Subtitle: Creole cuisine from New Orleans to Nova Scotia
By: Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh.
Contributors: Leary, Charles Leland, 1966-; Perret, Vaughn J., 1959-
Edition: 1st ed.
Publisher: Random House
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 232
Subjects: Trout Point Lodge; Cookery, Creole; Cookery, American -- Louisiana style; Cookery -- Nova Scotia
Notes: Includes index.