The Picayune's Creole Cook Book

By Times Picayune, The Times-Picayune, Anonymous

Book Overview

One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds 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. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, 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.

• Format: Paperback
• Language: English
• ISBN: 0486423247
• ISBN13: 9780486423241
• Release Date: August 2002
• Publisher: Dover Publications
• Length: 464 Pages
• Weight: 1.32 lbs.
• Dimensions: 0.9" x 6.1" x 9.1"

Customer Reviews

great cookbook very old fashioned

This is a reprint of a book printed in the early 1900's. It is really cool and the couple of recipes I have tried have been super. Some of the recipes have ingredients that are hard to find.

Excellent New Orleans Cookbook

This represents a marvelous slice of life in Old New Orleans and contains many treasured recipes. A great find!

Reproduces the second, 1901 edition in its entirety

The reprint of this classic cookbook shouldn't be missed: The Picayune's Creole Cook Book reproduces the second, 1901 edition in its entirety, returning to print a classic which preserved traditional creole cooking upon the brink of its extinction. Introductions explain history and recipes alike. No photos, but those interested in Creole history and culture won't miss them.

Historical Cooking

And hysterical if you're reading how to skin the squirrel before you cook it! A fantastic book with authentic Louisiana recipes originally published in 1947. Adapt those recipes that call for cooking on the hearth or for large quantities -- the jumbalaya would feed an army. Great food history as well as great food.