This book is in very good condition; no remainder marks. It does have some cover shelfwear. Inside pages are clean. ; Tony Chachere's Creole Foods Of Opelousas; 32 pages.

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Bibliographic Details

Title: The Basics of Creole Cooking by Tony Chachere (2002) Paperback
Publisher: Tony Chachere's Creole Foods
Publication Date: 2002
Language: English
ISBN 10: 0960458069
ISBN 13: 9780960458066
Binding: Paperback
Edition: 2nd Edition
Condition: Very Good

About this title

Synopsis

Tony Chachere -- "The Old Master" -- a Louisiana Legend! Tony Chachere was one of the most colorful characters in Louisiana folk history. Tony Chachere has become a household word in the Gulf South, synonymous with South Louisiana cooking. Includes recipes for Shrimp Creole, Barbecued Shrimp, Shrimp Etouiffee, Shrimp Boulets, Shrimp Stew, Grilled Catfish fillets, fried crawfish tails, crawfish etouiffee, crawfish pie, crawfish bisque, Louisiana crab cakes, crab meat au gratin, fried oysters, Oysters Bienville, Oysters en Brochette, Chicken & Okra Gumbo, Chicken & Sausage Jambalaya, Cajun rolled steak, Maque Chou, pecan pie, Wild Duck a la George, Roasted Rabbit, Tony's Barbecued Alligator Tail, Cajun Squirrel Stew, Opelousas Pralines, and many many more!

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Mahler Books
TX, U.S.A.

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