Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets Barbecue & Grilling The main body of this

The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants--from Jambalaya to Creole Gumbo and Beignets

flakey buttermilk biscuits with ginger-spiked jam

and even amateur backyard fanatics

Chicken Chow Mein (the Brown Hotel Way)

and much more

Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets Barbecue & Grilling The main body of thisAuthor: Nathaniel Burton, Rudy Lombard Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most