Recipes, American cooking: Creole and Acadian
By: [by Peter S. Feibleman and the editors of Time-Life Books]
Contributors: Time-Life Books.
Series: Foods of the world
Publisher: Time-Life Books
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 152
Subjects: Cookery, Creole.; Cookery, American -- Louisiana style.
Notes: Recipe booklet to accompany American cooking: Creole and Acadian.