La Cuisine Creole: a Collection of Culinary Recipes

An 1885 cookbook that is better than most of its era in that Hearn does do his best to provide measurements... Still only suitable for an experienced cook as there is still much assumed knowledge and much is left to the discretion of the cook. That said, I don't think you need to be an expert chef in order to use these recipes - just experienced in your own kitchen.
Hearn, an Anglo-Irish-Greek author and New Orleans resident for ten years from 1877-1887, tells us that "Creole cookery partakes of the nature of its birthplace - New Orleans - blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican." No boring, industrial, commercial, mass-produced foods here. It's sad to see how reduced our food show more choices have become and how bland the American diet is now in comparison to 100 years ago.
Hearn obviously loved the cuisine. For open-minded, adventuresome cooks and eaters. I will definitely be using this book. A public domain title available for free download at Gutenberg.org & Archive.org show less

Excellent recipes and commentary on old New Orleans Creole cookery and culture. Be warn for the experienced cook as recipes do not measure in cups and teaspoons.

Lafcadio Hearn was rumored to be the lover of the great voodoo queen Marie Laveau. His cookbook provides insight into the heart of creole cooking.

85.This is the very best of the reprints. I have scanned the actual cloth cover to show what is under the DW. Addt"l printing Gretna, La. : Pelican Pub. Co., 1990. "This gay perceptive account of all walks of New Orleans life in the 1870s and 80s includes the street cries of vendors creole songs & sayings collected by Hearn then unknown reporter & sketches he made of nola people for the first editions of the ITEM. "

True 2nd edition. 1 page introduction. see first edition. Two copies.

Fragile, now encased in a handmade archival box.
In an email from Pat McColloster, webmaster of the official Lafcadio Hearn's online site: What you have is a trade edition that was commonly given by department stores as a gift to purchasers of cooking utensil sets. You should hold onto it as a keepsake as few know about it. The recipes are actually from Mrs. Rudolph Matas, wife of the founder of Tulane Medical School's department of surgery. I believe she died young. Her bas relief is on the side of the medical school facing Charity Hospital. A real bit of history.

12000. ...from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine. Recipes attributed to Mrs. Rudolph {Adrienne Gosle Matas, wife of famous New Orleans Tulane University surgeon & "Lylie O. Harris, Hearn's friend, published creole recipes in national magazines 1880s-1910 & worked intermittently for Times Picayune." Rien Fertel.
1st edition. Definitive classic and one of the first on creole cookery. Stupendous.
'Patrick Lafcadio Hearn (1850 - 904), also known as Koizumi Yakumo after gaining Japanese citizenship, was an author, best known for his books about Japan. Hearn lived in New Orleans 1877-1889, worked first as a correspondent for the Cincinnati Commercial, and later as a journalist for the show more New Orleans Daily City Item and the Times Democrat.
The book was originally planned to be published in time for The World Industrial & Cotton Centennial Exposition 1884-85 in New Orleans but delayed until the following year.
Hearn's writings for the New Orleans newspapers included impressionistic sketches of New Orleans places and characters and many stern, vigorous editorials denouncing political corruption, street crime, violence, intolerance and the failures of public health and hygiene officials. Hearn is credited with 'inventing' New Orleans as an exotic and mysterious place. His Creole Cookbook is a ground-breaking work on the local cuisine.' show less