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Creole
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Description
Creole is a lively cookbook featuring food from the Caribbean, where influences from Asia, Africa, India, France and Spain blend in a refined and colourful cuisine. It includes 163 recipes by Guadeloupean chef Babette de Rozieres, and over 260 colour photographs and 55 colour illustrations.
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- Paperback | 360 pages
- 204 x 268 x 34mm | 1,360.77g
- 19 May 2010
- Phaidon Press Ltd
- London, United Kingdom
- English
- Reprint
- 260
- 0714856843
- 9780714856841
- 125,012
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About Babette de Rozieres
Born in Guadeloupe, Babette learned the complexities of Creole cooking from her Grandmother and from there began her love affair with West Indian cuisine. Now a celebrity TV chef in France, she is the owner of the famous restaurant Le Table de Babette in Paris, where she offers her customers the delights of Creole cooking.
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' sumptuous book.' The Times 'Intriguing' Restaurant Magazine 'hot stuff' The Guardian Christmas books '[a] bright and colourful collection of sun-drenched recipes.' Waitrose Food Illustrated, December 2007 'sumptuous, brightly-colored collection of Caribbean dishes ... thoughtful and flavorful' Publishers Weekly
show moreTable of contents
Introduction by Babette de Rozieres; Fish and shellfish; Meat and poultry; Vegetables and fruit; Sauces; Desserts and sweets; Punch; Index
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