New Orleans Cookbook Honey Field Peas with Country Ham

Field Peas with Country Ham

celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories

Parnship and Tart Apple Puree

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

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

New Orleans Cookbook Honey Field Peas with Country HamAuthor: 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