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The Art of Creole Cookery
The Art of Creole Cookery
Author: Wm Kaufman & Sister Mary Ursula Cooper
The Fuive requisites of Creole Cookery — 1. The Iron Pot, handed down from anscestor to anscestor — 2. The Brown Roux--a blend of butter, flooour and stock used as a base for gumbos, stews, vegetables, fish and fowl. — 3. The Stock--in which the Creoles used materials others threw away...all game, fowl, fish, meat leftovers, bones, carcasses, shell...  more »
ISBN: 82695
Pages: 227
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Publisher: Doubleday
Book Type: Hardcover
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