The Picayune Creole cook book
One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune,this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere.
Author(s): The Picayune
415 Pages 
