Unabridged Dover (2002) republication of the second edition of The Picayune's Creole Cook Book, as published by The Picayune, New Orleans, in 1901, and reprinted by Dover Publications in 1971. Index. 456pp. 6.125 x 9.125 inches. Paperbound. ISBN-10: 0-486-42324-7. ISBN-13: 978-0-486-42324-1.
One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery blends a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and, most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence.
This is the book that preserved traditional Creole cooking from virtual extinction. At the turn of the twentieth century, a Crescent City newspaper, The Picayune, determined to gather “these excellent and matchless recipes of our New Orleans cuisine … ere Creole cookery with all its delightful combinations and possibilities will have become a lost art.” Collected directly from the cooks and housekeepers who were the finest practitioners of Creole cuisine, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of enticing recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, and many other delectable dishes.
A wealth of introductory material explains the traditional French manner of preparing foods, and a practical selection of full menus features suggestions for both everyday and festive meals.
Cover photo © Steve Allen / Brand X Pictures / PictureQuest, depicts the corner of Royal and St. Louis Streets in New Orleans' French Quarter. Antoine's Restaurant is just out of view to the left. Cover design by T. Delgado de Quinteros.
(The above commentary is provided by Dover Publications, Inc.)
Copyright © 2002–2012 Patricia B. Mitchell.