From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners.

BIO

As a revered chef and caterer in the 1930s, Lena Richard worked to make her recipes accessible to a wider public. In 1937 she opened her own cooking school to teach the art of food preparation and presentation. She prefaces her book with the assertion that anyone can discover the secrets of Creole cooking, even such difficult dishes as court bouillon, crawfish bisque, and shrimp rémoulade.

[P] Pelican Publishing Company  /  April 30, 1999

 0.39" H x 8.52" L x 5.6" W (0.47 lbs) 160 pages