The Picayune's Creole Cook Book Ethnic Orientation/African American Soul-food classics get a modern

Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing

Are you hungry yet

This book features many tropical favorites with the freshest of ingredients

a James Beard Award winner

Passing on the traditions of the southern kitchen

The Picayune's Creole Cook Book Ethnic Orientation/African American Soul-food classics get a modernAuthor: The Picayune One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many