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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 \* Banh Mi Style \* Creole Crab Cakes
Author Biography
Todd-Michael St. Pierre is a Cajun and Creole foodie and New Orleans native. He has served as a judge for the Reading Rainbow Young Writers and Illustrators Contest and has developed recipes for Cooking Light magazine. Todd-Michael’s books have been featured in The San Francisco Chronicle, The Denver Post and on AOL Food. His work can be seen at ToddStPierre.com.
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