The New Orleans cookbook
Subtitle: Creole, Cajun, and Louisiana French recipes past and present
By: by Rima Collin & Richard Collin.
Contributors: Collin, Richard H., joint author.
Edition: [1st ed.]
Publisher: Knopf
Published: 1975
Place of publication: New York
Language: eng
Number of pages: 244
Subjects: Cookery, American -- Louisiana style; Cookery, Creole; Cookery, Cajun