By People Staff
December 18, 1978 12:00 PM

by Nathaniel Burton and Rudy Lombard

There can’t be too many cookbooks with recipes that direct: “Add fat from crawfish heads.” But many dishes are more accessible and—despite Creole’s French-Spanish-African culinary mélange—surprisingly simple. Most recipes cover only a half page, including ingredients. Yes, there is filé gumbo (filé is a thyme-like herb) and jambalaya (stew with a variety of meats or fish) but, mercifully, no crawfish pie. (Random House, $10)

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