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Product Description: Hot, flavorful dishes with attitude emerge from the restaurant where New Orleans' French Quarter meets New York City's Hell's Kitchen. NYC's best Cajun chef, Greg Tatis trained with legendary Cajun Chef Paul Prudhomme in New Orleans for eight years...read more
By Steve Daney (introduced by), Ronald Modra (photographer) and M. B. Roberts

Hardcover:

9781572232808 | Willow Creek Pr, September 1, 1999, cover price $24.50 | About this edition: Hot, flavorful dishes with attitude emerge from the restaurant where New Orleans' French Quarter meets New York City's Hell's Kitchen.

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