The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia by Daniel Abel

The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia

Daniel Abel

272 pages • first pub 2004 (editions)

nonfiction informative medium-paced
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In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana's culinary landscape: the many of the indigenous foods and techniques that had once been so integral to Cajun and Creole coo...

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