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The Picayune's Creole Cookbook

by The Picayune, The Times-Picayune New Orleans

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1615140,390 (4.11)3
Published in 1901 in New Orleans, The Picayune's Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, the Picayune, a New Orleans newspaper, was determined to save the local cuisine and collected it directly from the cooks and housekeepers who were the first practitioners of the Creole tradition. The book became wildly popular and has had over 15 editions printed throughout the twentieth century.    As stated in the introduction, The Picayune's Creole Cook Book was published "to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness" and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos. The recipe list includes classics such as seafoods, gumbos, cakes and pastries, jambalayas, and fruit drinks, along with many other delectable dishes. With its fascinating historical origins and delicious authentic recipes, The Picayune's Creole Cook Book is truly the bible of the rich Louisiana culinary tradition.   This edition of The Picayune's Creole Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.      This e-book represents original pages from an antique cookbook using digital scans. In order to maintain the integrity and exact representation of this historical book, the original pages have been placed as images, therefore, the text is not searchable and cannot be selected. Please use the table of contents, index, and page numbers to navigate through this e-book as you would a print book.… (more)
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» See also 3 mentions

Showing 5 of 5
7th ed. 2nd Prohibition edition. Frontis two toned mammy seated on hearth.
  kitchengardenbooks | May 2, 2009 |
5th ed. Frontis courtyard dining scene with black waiter serving two couples.
  kitchengardenbooks | May 2, 2009 |
270. 4th ed. Frontis to the Introduction, b&w Mammy by L. A Winterhalder. Frontis to Introduction, b&w Froggie, Picayune's Weather Prophet, serving for Aunt Zoe.
  kitchengardenbooks | May 2, 2009 |
6th. Prohibition Edition. Frontis two toned mammy seated on the hearth. ( )
  kitchengardenbooks | Mar 25, 2007 |
The definitive edition of this seminal work. 2nd edition. A treasure. Recent research by Rien Fertel discovered who actually composed Picayune Cook Book Marie Louise Points. ( )
  kitchengardenbooks | Mar 11, 2007 |
Showing 5 of 5
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Author nameRoleType of authorWork?Status
The Picayuneprimary authorall editionscalculated
The Times-Picayune New Orleansmain authorall editionsconfirmed
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Published in 1901 in New Orleans, The Picayune's Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, the Picayune, a New Orleans newspaper, was determined to save the local cuisine and collected it directly from the cooks and housekeepers who were the first practitioners of the Creole tradition. The book became wildly popular and has had over 15 editions printed throughout the twentieth century.    As stated in the introduction, The Picayune's Creole Cook Book was published "to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness" and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos. The recipe list includes classics such as seafoods, gumbos, cakes and pastries, jambalayas, and fruit drinks, along with many other delectable dishes. With its fascinating historical origins and delicious authentic recipes, The Picayune's Creole Cook Book is truly the bible of the rich Louisiana culinary tradition.   This edition of The Picayune's Creole Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.      This e-book represents original pages from an antique cookbook using digital scans. In order to maintain the integrity and exact representation of this historical book, the original pages have been placed as images, therefore, the text is not searchable and cannot be selected. Please use the table of contents, index, and page numbers to navigate through this e-book as you would a print book.

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