FRENCH COOKING IN THE NEW WORLD by Frances Diane & Peter J. Robotti

FRENCH COOKING IN THE NEW WORLD

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KIRKUS REVIEW

Transplanted to North America, the French produced two distinctive cuisines: Louisiana Creole, with its soups, jambalayas, papilottes, fritters and coffees; and Quebec Provincial, featuring salmon, goose, pancakes and puddings. Mr. Robotti is a marine and local historian, Mr. Robotti authored Much Depends on Dinner; they run New York's Chateau Richelieu. Here we have a civilized assemblage of recipes, many quite uncomplicated, most quite appealing...and a ""gourmet guideboard"" including glossary and tabasco chart.

Pub Date: Oct. 20th, 1967
Publisher: Doubleday