Southern States Cooking, Regional Studies - Southern U.S., Cajun & Creole Cooking

La Bouche Creole

Name: La Bouche Creole
Author: Leon E. Soniat
ISBN: 9780882898056

by Leon E. Soniat

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Overview

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat’s ingredients for la bouche CrÈole (the Creole mouth). Interwoven with the recipes are the author’s recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

Synopsis

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

About the Author, Leon E. Soniat

Leon E. Soniat, Jr., was a highly respected New Orleans chef. In addition to writing La Bouche Creole I and II he wrote a weekly food column for the New Orleans Times-Picayune/States-Item, hosted a radio show and nationally syndicated television series, and taught cooking classes.