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About The Book
Description
Author
After decades spent perfecting the art of earnest and creative hospitality Charmaine Dupré now shares some of the most significant food moments along her journey along with accompanying recipes. From afternoons spent learning to prepare a demi glace with Chef Claude Aubert in New Orleans to teaching Cajun men to whip up a sweet potato and andouille bisque in her Acadiana kitchen to enjoying decadent bites of orange genoise with Chantilly cream on Lake Annecy-Duprés life has been filled with beau