The Picayune's Creole Cook Book Ethnic Orientation/African American Soul-food classics get a modern

Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing

Mastering the Art of Southern Cooking

Mac and Cheese

Passing on the traditions of the southern kitchen

This book features many tropical favorites with the freshest of ingredients

The Picayune's Creole Cook Book Ethnic Orientation/African American Soul-food classics get a modernAuthor: The Picayune One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many