This image is the cover for the book Bouche Creole, La

Bouche Creole, La

"Soniat . . . is a master of Creole cooking." --Publishers Weekly

"If you'd like to explore what has been called the best and most original of American regional cuisines, you'll enjoy using this book." --Santa Monica Evening Outlook

A collector's item that will be used and enjoyed for years to come. The Baton Rouge Morning Advocate/State Times

Whether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for "la bouche Creole" (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr.In La Bouche Creole , Soniat gives the recipes for the most popular Creole dishes-the ones most frequently found in restaurants-and also shares the secrets for the classic Creole dishes found on his family table.

There are more than 200 recipes in La Bouche Creole , including: Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. From familiar New Orleans dishes to unique adaptations of traditional recipes, this cookbook is a truly comprehensive sampling of Creole cooking. Interspersed among the recipes is Soniat's colorful running monologue of Creole life in old New Orleans-steps being scrubbed with red brick dust, trips to the bustling French Market, and crabbing and shrimping excursions on the train "Smokey Mary" to Lake Pontchartrain. Soniat, who credited his mother and grandmother as his cooking teachers, wrote a weekly column for New Orleans' newspaper, The Times-Picayune/States-Item , and hosted a local radio cooking show.

Jr. Soniat Leon E.

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.

Pelican Publishing Company