The Evolution of Cajun & Creole Cuisine

By: Folse, Chef John D

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The Evolution of Cajun & Creole Cuisine by Folse, Chef John D
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LAST ITEM HELD MATCHING THIS TITLE STATED:

Donaldsonville: The Author, 1992. 352pp, colour pls. Fine pictorial hardcover. If you want to cook catfish or black-eyed peas in the authentic way, this book tells you.. Signed by Author. Reprint. Laminated Boards. Fine. Small 4to.

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