New Orleans Cookbook

Great Cajun and Creole Recipes

Rima Collin, Richard Collin

$45

Paperback

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English

Alfred A. Knopf
12 March 1987

General cookery & recipes; National & regional cuisine

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

By: Rima Collin, Richard Collin
Imprint: Alfred A. Knopf
Country of Publication: United States
Dimensions: Height: 232mm, Width: 155mm, Spine: 23mm
Weight: 425g
ISBN: 9780394752754
ISBN 10: 0394752759
Pages: 272
Publication Date: 12 March 1987
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

As food writers,RIMAandRICHARD COLLINhave writtenThe Pleasures of SeafoodandThe New Orleans Restaurant Guide. Richard Collin is the author of theNew Orleans Underground Gourmetand wrote a weekly restaurant column for the New OrleansStates-Itemfor ten years. He died in January 2010. Rima Collin, who learned to cook while on a Fullbright Scholarship in France, founded her New Orleans Cooking School in 1975. She died in 1998.