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| #1926723 in Books | 1999-05-25 | 1999-05-25 | Original language:English | PDF # 1 | .54 x6.40 x8.84l, | File type: PDF | 176 pages||0 of 0 people found the following review helpful.| Great cookbook|By A. Bosche|Great cookbook. Wonderful addition to your New Orleans or cookbook collection.|0 of 0 people found the following review helpful.| Five Stars|By Grandmother|Excellent, excellent, excellent!!!|7 of 8 people found the following review helpful.| authoritative insight into regi|From Publishers Weekly|Jaeger and DeMers have created a primer to get cooks who don't know an ?touff?e from a gumbo on the road to Creole bliss. Chef Jaeger, whose family has been in the New Orleans seafood business for decades, and veteran cookbook scribe DeMer
It's impossible to think about New Orleans cuisine without thinking seafood—soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full...
You can specify the type of files you want, for your device.New Orleans Seafood Cookbook | Andrew Jaeger, John Demers.Not only was the story interesting, engaging and relatable, it also teaches lessons.
