Gulf coast cooking
Subtitle: seafood from the Florida Keys to the Yucatán Peninsula
By: by Virginia Elverson ; with an essay by John Graves ; photography by Bob Parvin ; food photography by David Crossley and Bill Pogue.
Publisher: Shearer Pub.
Published: 1991
Place of publication: Fredericksburg, Tex
Language: eng
Number of pages: 215
Subjects: Cookery (Seafood); Cookery, American; Cookery, Mexican
Notes: Includes index.