Cooking in several languages comes naturally to Myrtle Landry Simms, a descendant of French immigrants and Acadian refugees from Nova Scotia. In 1932, she helped her father establish “Dona’s Seafood Inn,” a forerunner to the famous “Dona’s Seafood” and national “Landrys” restaurant chains. An award-winning cook herself, Mrs. Simms created one of the restaurant’s signature dishes, the stuffed flounder, as well as many other tasty delights. Landry’s secrets of preparing Cajun and Creole cuisine, as well as traditional favorites like glazed pork chops, stuffed squash, and chicken fricassee are revealed, along with Landry’s “Papa’s $1 Million Barbecue Sauce,” which she says was “the start of a restaurant chain.”
La Joie De Cuisiner De Mme Simms is written for the economical cook and the relaxed hostess. Many of these tempting recipes can be prepared ahead of time and chilled until time to pop them in the oven or carry them to the dining table. Whether you are cooking for two or a crowd, Myrtle Landry Simms makes cooking New Orleans Creole and Louisiana Cajun country dishes—as well as traditional menus—easy, fun, and best of all, delicious. Written completely in French!
Also available in English.