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and innovative ideas that take ciders to the next level with beer-brewing techniques and alternative fruits
and meringue
American-made amaro
and much more
(New Orleans) Kennedy, Scoop. Dining in New Orleans. Gluten-free and innovative ideas that takeIntroductions by Esquire editor Arnold Gingrich and author Robert Goffin, the latter in both French and English. Illus. with duotone wood blocks by Tilden Landry & Bob Riley. Pictorial wrappers. First Edition. New Orleans: Bormon House, [1938]. A resplendent book of restaurant recommendations in the city of New Orleans, with anecdotes of experiences had at each, and brightly tinted illustrations with memorable captions like, "Take your hair down and
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