Cynthia LeJeune Nobles

Cynthia LeJeune Nobles' interest in cooking began in Iota, Louisiana, where she grew up on a rice and crawfish farm. She's always loved to write and sharpened those skills while she was a researcher and writer for the Newcomb College Culinary History Writers Group (2009–14).

She has a Bachelor of Arts degree in American History from the University of New Orleans and an Associate of Business degree from Louisiana State University at Eunice, Louisiana. Ms. Nobles particularly loves to bake and has a Certificate in Boulangerie from Le Cordon Bleu in Paris.
 
She's currently the series editor of The Southern Table cookbooks (LSU Press).

She and her retired husband, Howard, live in New Orleans, where they eat their way through the city.

Book Reviews by Cynthia LeJeune Nobles

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"Bissonnette’s enthusiasm and creativity shine throughout Soup, a cookbook that will change the way you look inside your stockpot."

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“an intricate love letter to the joys of baking breads the way they were originally meant to taste.”

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“Just about anything worth knowing about chocolate can be found in Valrhona’s new Encyclopedia of Chocolate: Essential Recipes and Techniques.”

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Anyone who has ever set foot in the Parisian bistros Allard, Benoit, and Aux Lyonnais will recognize many of the dishes in Bistro: Classic French Comfort Food.

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Before Chef Alon Shaya and his former boss Chef John Besh recently and very publicly dissolved their business partnership, most New Orleans food lovers simply knew Shaya as the Jewish guy who turne