LA CUISINE CREOLE. A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewifes, Who Have Made New Orleans Famous for Its Cuisine.
New York: Will A. Coleman, 1885. First Edition. Hardcover. BAL 7913, State A. Octavo: iv, 268 pp. Typical mild toning to the contents, which are otherwise clean. The original gilt and black-stamped brown cloth binding has been expertly rebacked with the spine laid down (loss to the tips). Some general shelfwear and toning to the boards. Housed in a custom burgundy cloth clamshell box. Axford 105; Cagle and Stafford 348; Bitting 221; Crahan 64.
Collected by Lafcadio Hearn (1850-1904), this classic work on Creole cuisine is one of the two earliest books on the subject. It was anonymously printed in 1885, the same year the Woman’s Christian Exchange published The Creole Cookery Book. Both books were issued to be marketed to the 1884 World’s Industrial and Cotton Centennial Exposition. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, "it partakes of the nature of its birthplace - New Orleans - which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican...There are also obvious influences from Native Americans, African Americans, and others in the American melting pot." Among the "many original recipes and other valuable ones heretofore unpublished" included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on "The Service of Wine" and a large number of recipes for drinks and cocktails. Item #80536
Price: $1,500.00