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-colour 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
