American cooking: Creole and Acadian
By: by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery.
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: 208
Subjects: Cookery, Creole; Cookery, American -- Louisiana style