New Orleans Chefs Cookbook

By Phil Johnson

Book Overview

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouff Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya.... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0882896660
• ISBN13: 9780882896663
• Release Date: January 1866
• Publisher: Pelican Pub Co Inc
• Weight: 1.63 lbs.
• Dimensions: 6.5" x 1.3" x 9.8"