American Cooking: Creole and Acadian (hardback)


by the editors of Time-Life. Our best seller in this series, and one of our favorites. Spotlighted in the 2013 Saveur issue that featured the Acadian and Creole classics of New Orleans food. Hardback, no DJ as issued, with place ribbon. Color and b&w photos, historical drawings, culinary history of the region plus some recipes. These hardbacks were published simultaneously with spiral recipe books. Some may have sun-bleached titles on the spines, but otherwise VG to VG+.

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