200 YEARS OF NEW ORLEANS COOKING
New York: Jonathan Cape & Harrison Smith, 1931. First Edition. Hardcover. A foundational text for historic Creole cuisine, this cookbook that delves into the rich culinary history of New Orleans and features over 400 recipes, ranging from classic dishes like gumbo and jambalaya to lesser-known specialties like crawfish etouffee and turtle soup. The racist tropes of the time are present in the form of a fictional "Mandy" character speaking in exaggerated dialect. Scott (1890-1957), a war hero, writer, adventurer, and humanitarian, was a vital member of the talented coterie of writers and artists whose talents prospered in the French Quarter during the 1920s, including Sherwood Anderson, William Faulkner, William Spratling, Lyle Saxon, Roark Bradford, Oliver La Farge, John Dos Passos, Hamilton Basso, and Meigs Frost, among others. Octavo: xii, [2], 238 pp. with decorations by William Spratling. Original red cloth binding with a white polka dot pattern, and titling stamped in black and gilt. Previous owner's ink signature to the front flyleaf. Some faint staining to the top edge. The spine is moderately toned; else about very good. Very good. Item #80646
Price: $100.00