Creole and Cajun Cookbook - New Orleans Cuisine

Creole and Cajun Cookbook - New Orleans Cuisine
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By:"James Newton"
"Cooking"
Published on 2012-04-05 by Springwood emedia

... and inexpensive. The Swiss version - Romertof - is available at \u003cb\u003eWilliams\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003eSonoma\u003c/b\u003e, Whole Earth Access, and in the kitchen sections of virtually all major \u003cbr\u003e\ndepartment stores. Roast Turkey (Dinde Roti) For \u003cb\u003eThanksgiving\u003c/b\u003e, we presented \u003cbr\u003e\nthe classic.

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This ecookbook combines the cooking flavours of Creole and Cajun dishes found in the great city of New Orleans. It has a section for the essential mixes of authentic spice mixes and sauces, which originate from the creole culture as well as great CREOLE recipes like: Creole Crab Cakes, Crawfish Etoufée, Fish Po' Boy, `Shut My Mouth\

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