... Salmon , 16 , 23-25 Asian glazed , 130 and asparagus tart , 194 with bacon ... fish , 251 salmon , Scandinavian - style , 72 shrimp bruschetta , 195 soft ... seafood casserole , 142 seafood seviche , 82 and shrimp kabobs , 141 with ...

... Seafood Casserole au Gratin , 498 Seafood Curry , 496 Seafood Gumbo , 244 Seafood Newburg , 496 Seafood Quiche , 799 Seafood Terrine with Vegetables , 864 Sesame Miso Dressing , 550 Sesame Miso Sauce , 196 Shallot Butter , 179 Shallot ...

... White Clam, Linguine with, 668 White Wine, 185 Wine Merchant, 189 Yakitori ... Salmon and, 520 Beef Noodle, with Vegetables, 233 Borscht, 258 Brunswick, 235 ... Seafood Casserole au Gratin, 516 Zuppa di Frutti di Mare, 508 Zuppa di Pesce ...

This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine.

What makes this collection extra special are the two chapters devoted to Leftovers and Food Gifts. Fortunately those sumptuous holiday repasts usually have leftovers.

Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.