Creole cooking

“Other cook books have lived and had their day, and possessed merit, perhaps, but what one of them was it that was ever the embodiment of a time filled with romance?” asks the introduction to the eighth edition of this remarkable cookbook, a celebration of New Orleans’ cuisine. The recipes were carefully compiled as part of an effort to preserve traditional Creole cooking with the cookbook first published in 1900 by the Times-Picayune, the New Orleans newspaper. It became the definitive guide to Creole cooking and has been continually re-published in new editions, most recently in 1989.