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Duotone terrace — saffron brief on the left, garden-folded ledger on the right.
Lisa McManus
Consider this the only Southern cookbook primer you need
winning one
slaying the dragon of kitchen drudgery
Jan Newberry is a food writer and former San Francisco Magazine food and wine editor based in Oakland
New Orleans Cookbook Canning & Preserving Lisa McManusAuthor: Rima Collin, Richard Collin Now in paperback, the steadily popular authentic and reliable New Orleans cookbook the forerunner to the Cajun Creole cooking craze that has swept the country. About the Author As food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans
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