The New Orleans cookbook
Subtitle: Creole, Cajun, and Louisiana French recipes past and present
By: by Rima Collin & Richard Collin
Contributors: Collin, Richard H
Publisher: Knopf
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 289
Subjects: Cookery, American -- Louisiana; Cookery, Creole
Notes: Includes index

Bibliography: p. 243-244