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Sherman & Ruth Weiss Community Library - Hayward

Cajun cuisine: authentic Cajun recipes from Louisiana's bayou country.
(Book)

Book Cover
Average Rating
Published:
Lafayette, La. : Shreveport : Beau Bayou Pub. Co. ;, [1985].
Format:
Book
Physical Desc:
223 pages : illustrations ; 25 cm
Status:
Hayward Adult And Young Adult Nonfiction
641.5 CAJ c.1
Description
Discusses the seasonings, utensils, and cooking techniques used in producing Creole dishes, and provides recipes for appetizers, breads, salads, vegetables, gumbos, soups, bisques, meat, game, casseroles, and desserts
Also in This Series
Copies
Location
Call Number
Status
Last Check-In
Hayward Adult And Young Adult Nonfiction
641.5 CAJ c.1
Available
Aug 22, 2023
More Like This
More Details
Language:
English
ISBN:
0935619003 :

Notes

General Note
Includes index.
General Note
Nonfiction.
Citations
APA Citation (style guide)

Stallings, J. R. 1. (1985). Cajun cuisine: authentic Cajun recipes from Louisiana's bayou country. Lafayette, La. : Shreveport, Beau Bayou Pub. Co..

Chicago / Turabian - Author Date Citation (style guide)

Stallings, John R. 1935-2008. 1985. Cajun Cuisine: Authentic Cajun Recipes From Louisiana's Bayou Country. Lafayette, La. : Shreveport, Beau Bayou Pub. Co..

Chicago / Turabian - Humanities Citation (style guide)

Stallings, John R. 1935-2008, Cajun Cuisine: Authentic Cajun Recipes From Louisiana's Bayou Country. Lafayette, La. : Shreveport, Beau Bayou Pub. Co., 1985.

MLA Citation (style guide)

Stallings, John R. 1935-2008. Cajun Cuisine: Authentic Cajun Recipes From Louisiana's Bayou Country. Lafayette, La. : Shreveport, Beau Bayou Pub. Co., 1985.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
ae8985bf-4509-f58e-8e89-47ae4c07da6e
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Record Information

Last Sierra Extract TimeMar 14, 2024 05:33:07 PM
Last File Modification TimeMar 14, 2024 05:34:32 PM
Last Grouped Work Modification TimeMar 14, 2024 05:33:12 PM

MARC Record

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