This cookbook contains the home recipe versions of Galatoire dishes, such as asparagus salad vinaigrette, stuffed Creole tomato with grilled chicken, crabmeat au gratin, crawfish etouffee, steak au poivre, oysters bienville and coq au vin. All the recipes are simple enough for everyday meals, yet can be presented at the most formal occasion. The book also provides an historical guide to the many dishes which come under the heading of Louisiana cuisine.
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