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From the kitchen's of New Orleans's Commander's Palace Restaurant comes a collection of two hundred delicious recipes that reflect the culinary traditions of New Orleans with an innovative, contemporary touch, offering step-by-step instructions for creating such treats as Bread Pudding SoufflT, Eggs Louis Armstrong, five types of gumbo, and Shrimp Tasso with Five-Pepper Jelly.
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Hardcover:
9780767902908 | Clarkson Potter, November 1, 2000, cover price $39.95 | About this edition: A collection of more than 150 recipes that reflect the culinary traditions of New Orleans offers step-by-step instructions for creating such treats as seafood gumbo with okra, boiled crabs, venison stew, and quail with crawfish stuffing.
Hardcover:
9780517586037 | 1 edition (Clarkson Potter, April 1, 1993), cover price $30.00 | About this edition: Shares recipes from some of the city's finest restaurants
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