American cooking: Creole and Acadian, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery.

By: Feibleman, Peter S, 1930-Contributor(s): Time-Life BooksMaterial type: TextTextReference number:ocm00192410Series: Foods of the worldPublication details: New York, Time-Life Books [1971] Description: 208 p. col. illus. 29 cmSubject(s): Cookery, Creole | Cookery, American -- Louisiana style | Cookery, Creole | Cookery, Acadian | Cookery, American -- Louisiana | Cuisine cr�eole | Cuisine acadienne | Cuisine americaine -- LouisianneDDC classification: 641.59763 LOC classification: TX715 | .F323
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Item type Current library Class number Copy number Status Date due Barcode Item reservations
Book Book Main Library General Shelves 641.59763 F32A (Browse shelf(Opens below)) 1 Available 032718022
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