Creole Gumbo and All That Jazz: A New Orleans Cookbook

Mitcham, Howard

Published by Addison-Wesley, Readding, Mass
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B001V4OW26 Used good or better, we ship best copy available! May have signs of use, may be ex library copy. Book Only. Expedited shipping is 2-6 business days after shipment, standard is 4-14 business days after shipment. Used items do not include access codes, cd's or other accessories, regardless of what is stated in item title. If you need to guarantee that these items are included, please purchase a brand new copy. Bookseller Inventory #

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Title: Creole Gumbo and All That Jazz: A New ...
Publisher: Addison-Wesley, Readding, Mass


Book Condition: Good

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Howard Mitcham
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ISBN 10: 0882898701 ISBN 13: 9780882898704
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Book Description Pelican Publishing. Paperback. Book Condition: VERY GOOD. Very Good: Cover and pages show some wear from reading and storage. May have light creases on the cover and binding. Bookseller Inventory # 2651615131

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Mitcham, Howard
Published by Addison wiley reading, mass 1986 (1986)
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Book Description Addison wiley reading, mass 1986, 1986. new orleans recipies illustrations slightly oversize 271 first thus Book Condition - VG, First Edition. SoftcoverSoftcover. Bookseller Inventory # 147513

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Mitcham, Howard
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Book Description Addison Wesley Reading, Mass 1986, 1986. illustrations 271 states Book Condition - VG+, First Edition. SoftcoverSoftcover. Bookseller Inventory # 147595

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Book Description Pelican Publishing Co. Paperback. Book Condition: new. BRAND NEW, Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook (New edition), Howard Mitcham, This delicious compilation is cooked with a roux of raconteur Howard Mitcham's wit and served with a side dish of jazz history and lyrics. As an appetiser, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with titbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Bookseller Inventory # B9780882898704

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Mitcham, Howard
Published by Pelican Publishing (1992)
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Book Description Pelican Publishing, 1992. Book Condition: Used. This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Bookseller Inventory # ABE_book_usedgood_0882898701

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Howard Mitcham
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Book Description Pelican Publishing, 1992. Paperback. Book Condition: Used: Like New. Bookseller Inventory # SONG0882898701

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Book Description Book Condition: Very Good. Book Condition: Very Good. Bookseller Inventory # 97802010558563.0

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Book Description Pelican Publishing. PAPERBACK. Book Condition: Fine. 0882898701 2012. Sixth Printing. Binding is tight & square. Contents are clean, complete and undamaged. Book was donated to Friends of the Omaha Public Library. Bookseller Inventory # SKU1031153

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Howard Mitcham
Published by Pelican Publishing Co, United States (1992)
ISBN 10: 0882898701 ISBN 13: 9780882898704
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Book Description Pelican Publishing Co, United States, 1992. Paperback. Book Condition: New. Pelican.. 231 x 188 mm. Language: English . Brand New Book. This delicious compilation is cooked with a roux of raconteur Howard Mitchams wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous as well as the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham serves up more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he presents a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Bookseller Inventory # AAS9780882898704

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Howard Mitcham
Published by Pelican Publishing Co, United States (1992)
ISBN 10: 0882898701 ISBN 13: 9780882898704
New Paperback Quantity Available: 1
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The Book Depository
(London, United Kingdom)
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Book Description Pelican Publishing Co, United States, 1992. Paperback. Book Condition: New. Pelican.. 231 x 188 mm. Language: English . Brand New Book. This delicious compilation is cooked with a roux of raconteur Howard Mitchams wit and served with a side dish of jazz history and lyrics. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous as well as the history of the people who brought their native cookery to the melting pot that makes New Orleans a living gumbo. For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham serves up more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he presents a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Bookseller Inventory # AAS9780882898704

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