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Contributed by some of the Big Easy's famed restaurants and chefs, a compilation of classic hors d'oeuvres and appetizers features such classic recipes as Antoine's Crabmeat Imperial, Cochon's Watermelon Rind Pickles, Restaurant Cuve's Shrimp Remoulade Napoleon, and Dickie Brennan's Bourbon House Oyster Shooters. Additional Details
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BOOK TYPE : NF
BRAND : WOHL, KIT
DEWEY CLASSIFICATION : 641
LANGUAGE : ENGLISH
NUMBER OF PAGES : 96
PUBLISH DATE : 2008/09/01
PUBLISHER IMPRINT CODE : PELIC
PUBLISHER NAME : PELICAN PUB CO INC
RETURNS ACCEPTED? : YES
SKU : 9781589806122
UPC : 9781589806122
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