The Picayune’s Creole Cook Book
If you want to experience true local flavor, check out the local paper. I have found some of my favorite recipes from newspapers. What if you could learn the old family recipes from New Orleans. You know, the one’s that are so good they have been passed down from generation to generation for decades. Yeah, that’s what I thought, you would jump at that chance. I did just that. I now have a copy of ” The Picayune’s Creole Cook Book”. This gem of a book contains a whole lot of authentic creole recipes from New Orleans. These recipes came directly from “The Picayune” way back in 1901. With 50 different chapters, you are going to find that perfect genuine creole recipe you have been looking for.
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.Reprint of the second 1901 edition.
Ready to Buy? Head over to Dover Publications and get a copy.
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