If you’re a die-hard Kennedy fan – or if you love New Orleans – you need to know about “A Confederacy of Dunces Cookbook,” so full of Ignatius J. Reilly’s favorite foods from the 1960s you’ll add blubber just reading it. The creator of this treasure is LSU Press cookbook editor Cynthia LeJeune Nobles, who trained in bread-baking in Le Cordon Bleu in Paris
If you’re a die-hard Kennedy fan – or if you love New Orleans – you need to know about “A Confederacy of Dunces Cookbook,” so full of Ignatius J. Reilly’s favorite foods from the 1960s you’ll add blubber just reading it. The creator of this treasure is LSU Press cookbook editor Cynthia LeJeune Nobles, who trained in bread-baking in Le Cordon Bleu in Paris
If you’re a die-hard Kennedy fan – or if you love New Orleans – you need to know about “A Confederacy of Dunces Cookbook,” so full of Ignatius J. Reilly’s favorite foods from the 1960s you’ll add blubber just reading it. The creator of this treasure is LSU Press cookbook editor Cynthia LeJeune Nobles, who trained in bread-baking in Le Cordon Bleu in Paris