Cooking in old Créole days : La cuisine créole à l'usage des petits ménages
- In Collections
Feeding America: the Historic American Cookbook Project
- Copyright Status
- No Copyright
- Material Type
xvi, 1 unnumbered page, 1 L., 112 pages, 1 unnumbered
The introductory texts reproduced here were written by the original Feeding America team to contextualize the books that were selected for inclusion as part of the 2001 digitization project.
This is a handsome book and offers an excellent overview of Creole cooking in and around New Orleans at the beginning of the 20th century. It is considerd one of the classic expositions of this cuisine. [See also La Cuisine Creole.] The book itself contains a series of fine illustrations by Harper Pennington, some of street food sellers. The illustrations have tissue guard sheets printed with words (in French) and music. The book is bilingual, a larger section of recipes in English, the rest in French.
And what splendid recipes; every aspect of Creole cuisine is covered: Jumballaya, Oyster and Peanut Soup, Crawfish Bisque, Pot au Feu, New Orleans Veal with Oysters, Couche Couche, Grillades, Gombo Zherbes - and so much more.
A large number of the recipes are attributed, many to African American cooks. As with so many of the books in this collection, careful perusal of the text will offer much pleasure and information.