The Creole cuisine from New Orleans to Nova Scotia Abel, Daniel G. creator Leary, Charles Leland 1966- Perret, Vaughn J. 1959- text New York Random House c2004 1st ed. monographic eng 232 p. col. ill. ; 25 cm. Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh. Includes index. n-us-la n-cn-ns Trout Point Lodge. Cookery, Creole Cookery, American Louisiana style Cookery Nova Scotia TX715 .A138 2004 641.59763 1400060591 (alk. paper) 2003069769 http://www.loc.gov/catdir/bios/random051/2003069769.html http://www.loc.gov/catdir/description/random051/2003069769.html http://www.loc.gov/catdir/bios/random051/2003069769.html http://www.loc.gov/catdir/description/random051/2003069769.html DLC 990421 20190501182852.0 13446139