Gourmet's guide to New Orleans / by Natalie Scott, Caroline Merrick Jones.

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Bibliographic Details
Uniform Title:Sheila and Marilynn Brass Culinary Collection.
Main Authors: Scott, Natalie, 1890-1957 (Author)
Jones, Caroline Merrick (Author)
Language:English
Published: New Orleans : Scott & Jones, 1939.
Edition:Fifth edition.
Series:Sheila and Marilynn Brass Culinary Collection.
Subjects:
Cooking > Louisiana > New Orleans.
Cooking, American > Louisiana style.
Cooking, Creole.
Cooking.
Louisiana > New Orleans.
Cookbooks.
Genre:
Cookbooks.
Physical Description:116 pages ; 24 cm
Format: Book
Contents:
  • Beverages
  • Appetizers and Hors d'oeuvres
  • Fish, oysters, crabs and shrimp
  • Eggs and entrees
  • Poultry and game
  • Meats
  • Vegetables
  • Salads
  • Sauces and dressings
  • Hot breads
  • Desserts
  • Cakes, cookies, frostings, sweet sauce, candies
  • Conserves and preserves
  • Supplement.