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

Bouche Creole II, La

Steeped in tradition, rich with thick roux and piquant sauces, Creole cooking has become a national phenomenon. It was in south Louisiana that several cultures blended together their culinary traditions to produce this now-classic American cuisine, and it was in south Louisiana that June Soniat and her husband, the late Leon E. Soniat, Jr., grew up. Theirs was an inheritance of aromas, tastes, and flavors first shared with readers in La Bouche Creole and offered again in the all-new La Bouche Creole II.

The family recipes in La Bouche Creole II reflect the creative Creole tradition. Try Red Snapper with Pecans, Lasagne Bolognese, Memere's Rabbit Stew, or Chicken Amandine. Side dishes include Henri's Patates Douces Frites and Spicy Smothered Okra. Also sample some of the sumptuous deserts-King Cake, Chocolate Mousse, and the unusually tasty Nectarine Cream Cheese Pie.

Jr. Soniat Leon E., June 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. June Soniat studied cooking with her husband and has taught both Creole and Chinese cooking at the University of New Orleans. She continues to give cooking demonstrations for aspiring chefs everywhere.

Pelican Publishing Company