La Bouche Creole Leon E Soniat by La Bouche Creole Leon E Soniat Jr. Jr

Arcadia Publishing, 1981. Plastic Comb. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Arcadia Publishing, 1981. Plastic Comb. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Pelican Publishing Company, 1981. Paperback. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Arcadia Publishing, 1981. Plastic Comb. Very Good. Disclaimer:A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. The spine remains undamaged. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

Arcadia Publishing. Used - Good. Used book that is in clean, average condition without any missing pages.

Pelican Pub. Co. Turtleback Binding . 3.1 PB standard 50%.

Pelican Pub. Co. NF/NONE. 1981. First Edition. Softcover. 0882892428 . 8.8 X 6.4 X 0.8 inches; 255 p. .

Pelican Pub. Co, 1981. plastic_comb. Good. Good condition with wear and markings.

Gretna, LA: Pelican Publishing. Paperback. 1984. 5th Printing. 8vo 255pp . Fine with no DJ. B&W Illustrations. This book has a plastic comb binding with a pictorial color cover .

Pelican publishing company, Gretna, Louisiana, 1984. Reprint. Softcover (Spiral Bound). Very Good Condition. Illustrator: Marlene Bettale. .Creole cooking -- one of the few cuisines truly indigenous to America ~ is a culinary reflection of the diverse forces that shaped Louisiana. The French contributed their skill in manipulating anything edible into a tasty dish; this tradition was seasoned with the Spanish gust for piquancy, the African genius for slow cooking, and the Choctaw Indians' gift of herbs and spices. It took these four cultures to produce the unique Creole taste -- "la bouche Creole." Author Leon Soniat inherited his artistry from two remarkable cooks -- his grandmother, Memere, and his mother, Mamete. In the family kitchen, Soniat absorbed not only the aroma of Creole cooking but also the flavor of Creole life. He shares both with his readers in La Bouche Creole. -- rear panel blurb Spotting and traces of foxing to the edges of the pages, internally clean, without any… Read More