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Feibleman, Peter S., 1930-

American cooking: Creole and Acadian, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery. - New York, Time-Life Books [1971] - 208 p. col. illus. 29 cm. - Foods of the world .

LCCN: 78167778 //r86

Nat. Bib. No.: C73-426-0

Subjects--Topical Terms:
Cookery, Creole.
Cookery, American--Louisiana style.
Cookery, Creole.
Cookery, Acadian.
Cookery, American--Louisiana.
Cuisine cr�eole.
Cuisine acadienne.
Cuisine americaine--Louisianne

LC Class. No.: TX715 / .F323

Dewey Class. No.: 641.59763