NEW ORLEANS CUISINE
NEW ORLEANS CUISINE
NEW ORLEANS CUISINE
NEW ORLEANS CUISINE
NEW ORLEANS CUISINE
NEW ORLEANS CUISINE
Curried Duck Salad, Bananas Flambee, Shrimp Bourguigon

NEW ORLEANS CUISINE

By Mary Land
(1969)

Inscribed first edition of this mid-century guide to New Orleans restaurants and cookbook on Creole cuisine, celebrating its heterogeneous mix of French, Spanish, Caribbean, Native American, and West African influences.

Very good plus in very good jacket.

Price: $400.00

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