| Journal Call no. | TX901.A85 |
|---|---|
| Author | Pitman, Simon. |
| Article Title | Spice of life / Simon Pitman. |
| Is Part Of | Asian hotel and catering times ; Apr 1996, p.49-50, illus. |
| Abstract | Creole and Cajun cooking from New Orleans tends to be heavy, oil-rich and spicy. However a new trend has emerged in the United States and that is 'new' New Orleans cooking. It has been brought to Hong Kong by James Deering who tells the author what all the talk is about. |