New Orleans Chefs Cookbook

by Phil Johnson (Editor)

Paul Prudhomme, the master, tells how to make his famed Crawfish Etouffïé Mike Roussel of Brennans offers Shrimp Creole; and Warren Leruth of LeRuths Restaurant presents a Broken Shrimp Jambalaya. Employed at competing restaurants, 20 culinary experts joined together to compile this book as a gift to St. Michaels Special School in New Orleans. St. Michaels is dedicated to the education and rehabilitation of children with mental disabilities.

Genres: Cookbooks

360 pages, Paperback

First published February 1, 1988