Average Reviews:
(More customer reviews)then this is the book for you. I prefer the first of the series, as it featured more of the more widely recognized homestyle cajun cuisine such as okra gumbo, shrimp etouffee, crab bisque, mirliton, creole chicken and shrimp & egg gumbo. Though this is an excellent follow-up, my ideal suggestion is that you purchase both.
Click Here to see more reviews about: Bouche Creole II, La
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniatís ingredients for la bouche CrÈole (the Creole mouth). Interwoven with the recipes are the authorís recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).
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