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with drawings by Bob Dinelli
James Beard Award-winner Justin Devillier details the fundamentals of the New Orleans cooking canon—from proper roux-making to time-honored recipes
Thirsty yet
This no-frills beginner guide is full of effortless and practical recipes that absolutely anyone can follow
Nearly 200 historical recipes originating from many countries and taken from important books
(Russian) Leda Voropaeff. Russian-American Feasts Technique with drawings by Bob DinelliIllus. Jacket. First Edition. NY: Vantage Press, [1996]. A cookbook of recipes for Russian emigrees to America, including many regal dishes that were scarce in Russia after the Bolshevik Revolution: red caviar mousse, chicken Kiev, zakusi, etc. Small inscription to front pastedown, otherwise fine, with front cover image of the Russian enclave of Fort Ross in California. (65)
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