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COOKING CAJUN & CREOLE - FOR EVERYONE, EVERYWHERE
Creole food has always been considered “city food” and Cajun food considered “country food”. The Cooking Cajun & Creole: For Everyone Everywhere cook book, written by Deanie Comeaux Bahan, is set up to teach you how to cook Cajun and Creole regardless of where you live. The Cooking Cajun & Creole: For Everyone Everywhere cook book contains 80 pages of tips and recipes from the Cajun and Creole food spectrums.
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