description
5Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with his memere (grandmother) and mamete (mother).
member goods
No member items were found under this heading.
notems store
listens & views
Return Policy
All sales are final
Shipping
No special shipping considerations available.
Shipping fees determined at checkout.