Abel, Daniel G. <br/><br/>
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. 
 - 1st ed. 
 - New York :  Random House,  c2004. 
 - 232 p.  col. ill. ;  25 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>1400060591 (alk. paper)  35.00 
<br/><br/><label>LCCN: </label>2003069769 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Trout Point Lodge.
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery, Creole.<br/>Cookery, American--Louisiana style.<br/>Cookery--Nova Scotia.
<br/><br/><label>LC Class. No.: </label>TX715  / .A138 2004 
<br/><br/><label>Dewey Class. No.: </label>641.59763