Délices de la cuisine créole
By: Ary Ebroïn, rédacteur en chef.
Contributors: Ebroïn, Ari.
Publisher: Ludion S.A.
Published: 1984
Place of publication: [Brussels?]
Language: fre
Subjects: Cookery, West Indian; Cookery, Creole
Notes: "Cuisine créole traditionnelle et nouvelle"--Cover.
Table of contents: title: Vol. 1. Entrées froides, salades, œufs; title: v. 2. Entrées chaudes, soupes, potages; title: v. 3. Poissons et crustacés; title: v. 4. Viandes, volailles, légumes; title: v. 5. Desserts, coupes glacées; title: v. 6. Confitures, punchs, pâtes, crèmes, sauces, coulis, farces, canapés, cocktails.