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Kevin Belton's Big Flavors of New Orlean AAI photography Select an Option:Syrup with Agave 8 oz photography Newton brings his unique perspective to show readers there's much more to the food below the Mason Dixon Line than meets the eye is an instructor at the New Orleans School of Cooking and has been recognized as one of the top thirty Louisiana chefs by the American Culinary Federation He teaches how to make a perfect roux and explains the background of that holiest trinity of Creole cooking celery
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