Octavo, 268 pages. Pictorially gilt-stamped & lettered blue-green cloth. First edition, state “A” according to BAL. Collected by Lafcadio Hearn, this is one of the great books of Creole cuisine, as well as one of the two earliest books on the subject. It anonymously printed in 1885. In 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 Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule,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.
Octavo, 268 pages. Pictorially gilt-stamped & lettered blue-green cloth. First edition, state “A” according to BAL. Collected by Lafcadio Hearn, this is one of the great books of Creole cuisine, as well as one of the two earliest books on the subject. It anonymously printed in 1885. In 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 Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule,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.
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
