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Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World
By Constance Snow, Quentin Bacon (photographer) and Francesca Yorke (photographer)
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Bibliographic Detail
Publisher Oxmoor House
Publication date October 1, 2005
Pages 192
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780848731038
ISBN-10 0848731034
Dimensions 1 by 10 by 11 in.
Weight 2.85 lbs.
Availability§ Publisher Out of Stock
Original list price $24.95
§As reported by publisher
Summaries and Reviews
Summary
A stunningly beautiful series of cookbooks celebrates the culinary traditions of people and places from around the world, with a collection of authentic recipes, in-depth culinary essays, full-color photographs, and a close-up look at the dishes, ingredients, traditions, and foods that define each city's cuisine.
Amazon.com description: Product Description:

Williams-Sonoma Foods of the World New Orleans offers an insiders view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live. Features n 50 authentic recipes, from Crawfish Beignets and Cheese Grits Souffl to Bananas Foster and Carnival King Cake n 225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurants n Suggestions for wine and cocktail pairings n In-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and more n An original illustrated map, full-color glossaries, and a source guide for essential ingredients



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Hardcover
Book cover for 9780848731038
 
The price comparison is for this edition
from Oxmoor House (October 1, 2005)
9780848731038 | details & prices | 192 pages | 10.00 × 11.00 × 1.00 in. | 2.85 lbs | List price $24.95
About: A stunningly beautiful series of cookbooks celebrates the culinary traditions of people and places from around the world, with a collection of authentic recipes, in-depth culinary essays, full-color photographs, and a close-up look at the dishes, ingredients, traditions, and foods that define each city's cuisine.

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