La Cuisine Creole

Originally published anonymously but widely accepted to have been written by Lafcadio Hearn, one of New Orleans' greatest literary talents, La Cuisine Creole: A Collection of Culinary Recipes From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine, contains "hundreds of Creole recipes that had never before been published," according to food expert and celebrated food historian Andrew F. Smith. Published circa 1885, this prominent culinary work compiles recipes encompassing a wide range of ethnic influences on Creole cuisine in nineteenth century New Orleans, including, in the spellings of the day, "Gombo filee, Bouille-abaisse, Jambolaya and Bisque of Crayfish a la Creole." The recipes are divided into the following broad categories: Soups, Broths, etc.; Fish, etc.; Cold Meat, etc.; Sauces for Meats and Game; Entrees; Mutton, Beef and Hams; Fowls and Game; Vegetables; Eggs, Omelets, etc.; Salads and Relishes; Pickles; Bread and Yeast; Rusks, Doughnuts and Waffles; Cakes and Confections; Desserts; Puddings, Pies and Mince Meats; Preserves, Syrups and Fruit Jellies; Brandied Fruits, Wines and Cordials; Delicate Preparations for the Sick and Convalescent; Coffee, Tea, Chocolate, etc.; Candies and Cream Drops; Chefs D'Oeuvre; and Hints on House Cleaning. Paperback, (circa. 1885), repr. 2012, Index, 272 pp.