La cuisine creole
Subtitle: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
Edition: 2d ed.
Publisher: F.F. Hansell & Bro., Ltd.
Published: 1922
Place of publication: New Orleans
Language: eng
Number of pages: 268
Subjects: Creole Cooking
Notes: cf. Perkins p. 11.