Full Description
Creole is a lively cookbook featuring food from the Caribbean, where influences from Asia, Africa, India, France and Spain blend in a refined and colourful cuisine. It includes 163 recipes by Guadeloupean chef Babette de Rozieres, and over 260 colour photographs and 55 colour illustrations.
Contents
Introduction by Babette de Rozieres; Fish and shellfish; Meat and poultry; Vegetables and fruit; Sauces; Desserts and sweets; Punch; Index
