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The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
By
Charles Leary,
Daniel G. Abel,
Wayne Barrett (photographer),
Vaughn J. Perret and
John Besh (foreword by)
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Bibliographic Detail
Publisher
Random House Inc
Publication date
November 23, 2004
Pages
232
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781400060597
ISBN-10
1400060591
Dimensions
1 by 8 by 9.50 in.
Weight
2.10 lbs.
Availability§
Publisher Out of Stock Indefinitely
Original list price
$35.00
§As reported by publisher
Summaries and Reviews
Summary
Celebrating the best in Creole, Cajun, and French Acadian culinary traditions, a collection of recipes from Nova Scotia's Trout Point Lodge emphasizes the use of fresh and healthy ingredients in such dishes as Wild Mushroom P$te and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more. 24,000 first printing.
Editions
Hardcover
The price comparison is for this edition
from Random House Inc (November 23, 2004)
9781400060597 | details & prices | 232 pages | 8.00 × 9.50 × 1.00 in. | 2.10 lbs | List price $35.00
About: Celebrating the best in Creole, Cajun, and French Acadian culinary traditions, a collection of recipes from Nova Scotia's Trout Point Lodge emphasizes the use of fresh and healthy ingredients in such dishes as Wild Mushroom Pâte and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more.
About: Celebrating the best in Creole, Cajun, and French Acadian culinary traditions, a collection of recipes from Nova Scotia's Trout Point Lodge emphasizes the use of fresh and healthy ingredients in such dishes as Wild Mushroom Pâte and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more.
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