Jesse's book of Creole and Deep South recipes
By: by Edith Ballard Watts, with John Watts.
Contributors: Lewis, Jesse Willis, 1895-
Publisher: Viking Press
Published: 1954
Place of publication: New York
Language: eng
Number of pages: 184
Subjects: Cookery, Creole; Cookery, American -- Southern style
Description: Specialties are the Creole dishes of New Orleans; the fish, meat, and game concoctions of the Deep South; oyster cutlets, Key lime pie. Also contains versions of everyday dishes for breakfast, lunch, and supper.