Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
© 2006 Pelican Publishing (Rafbók): 9781455600014
Útgáfudagur
Rafbók: 31 mars 2006
Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
© 2006 Pelican Publishing (Rafbók): 9781455600014
Útgáfudagur
Rafbók: 31 mars 2006
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