New Orleans Cookbook Honey His extraordinary career as a

His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans

Ferris tells a richly illustrated story of southern food and the struggles of whites

Parnship and Tart Apple Puree

Field Peas with Country Ham

New Orleans Cookbook Honey His extraordinary career as aAuthor: Rima Collin, Richard Collin Now in paperback, the steadily popular authentic and reliable New Orleans cookbook the forerunner to the Cajun Creole cooking craze that has swept the country. About the Author As food writers, RIMA and RICHARD COLLIN have written The Pleasures of Seafood and The New Orleans Restaurant Guide. Richard Collin is the author of the New Orleans Underground Gourmet and wrote a weekly restaurant column for the New Orleans