β Scribed by Pierre, Todd-Michael St
No coin nor oath required. For personal study only.
OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po' boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po' boys from traditional New Orleans offerings to the author's all new creations, including: ⒠Blackened Shrimp ⒠Andouille Sausage ⒠Barbecue Brisket ⒠Cuban-Style Pork ⒠Fried Oysters ⒠Pecan-Crusted Trout ⒠Fried Alligator Tail ⒠BÑnh Mì Style ⒠Creole Crab Cakes
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