Bailey's memories of country picnics and church suppers in his native Louisiana have influenced his easy menus which reflect traditional, Southern regional cuisine. Chicken pot pie, skillet corn bread, barbecued veal, carrot custard and blackberry cobbler with fresh cream are just a few of the more than one hundred recipes that emphasize simple, fresh, and seasonal foods, easy menus, and a minimum of fuss. This is one of the great Lee Bailey cookbooks.
Lee Bailey's Country Weekends Recipes for Good Food and Easy Living Copyright 1983 174 Pages 11 1/4"h x 8 3/4"w
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