by Lena Richard (Author), Gwen Bristow (Introduction by)
From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners.
Number of Pages: 158
Dimensions: 0.39 x 8.52 x 5.6 IN
Publication Date: April 30, 1999