New Orleans Cookbook Canning & Preserving and his dedication to blending

and his dedication to blending family and tradition with cooking

Tipton-Martin

such as Peanut Chicken Stew

slaying the dragon of kitchen drudgery

Jan Newberry is a food writer and former San Francisco Magazine food and wine editor based in Oakland

New Orleans Cookbook Canning & Preserving and his dedication to blendingAuthor: 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