The Trout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh.
Material type:
TextPublisher: New York : Random House, c2004Edition: 1st edDescription: 232 p. col. ill. ; 25 cmISBN: 1400060591 (alk. paper)Subject(s): Trout Point Lodge | Cookery, Creole | Cookery, American -- Louisiana style | Cookery -- Nova ScotiaDDC classification: 641.59763 LOC classification: TX715 | .A138 2004Online resources: Contributor biographical information | Publisher description
| Item type | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Book | A J M Library 868-5076 | 641.59763 ABEL (Browse shelf) | Available | 6723 |
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| 641.5973 Best The best of country cooking 2004 | 641.5973 Save Saveur cooks authentic french | 641.5973 Tast Taste of Home annual recipes 2000 | 641.59763 ABEL The Trout Point Lodge cookbook : | 641.6 BAIL Juice alive : | 641.6 BASH The new cleaning and cooking fish | 641.6 BISH Vegetables every day : |
Includes index.
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