Excerpt from Cooking in Old Creole Days Souvent ou demande cc que c'est qu'un gombo creole? C'est un mets indien dont ils se regalaient generalement um jour de noce et dont nous jouissions, avant la guerre, dans les reunions intimes apres une danse. Il peut se faire avec du gibier, de la volaille, de la dinde, du veau, des rogatons, a la rigueur meme un hibou. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Creole cooking philosophy was simple - take what you have and make it taste very, very good. Inside this cookbook you will find simple dishes that are designed to taste good - pure and simple. This 1903 photographic reproduction will not only provide you with classic Creole dishes, but give you a look into the past as to how cookbooks were designed and presented.

This special edition of 'Cooking in Old Creole Days' was written by Celestine Eustis, and first published in 1903, making it well over a century old. This book is filled with recipes that take us back to the Old South, and celebrates the Creole cooks and their food - which was so good it endures to this day. There's recipes for the famous old favorites like Gumbo, Jambalaya, crawfish, lobster and crab dishes, and lots of recipes you may not have heard of too. Since the south was such a bustling trade hub and a melting-pot of cultures, there are many different influences on the food - Mexican, French, Spanish, British, Asian, and more. A wonderful addition to any home-kitchen library that is suitable for those familiar with Creole cookery, and those who are new to it too. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

Excerpt from The Picayune Creole Cook Book When squirrels are used the gray Louisiana squirrel is best. Venison may be substituted for squirrels. Prepare as for Rabbit Soup. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Hundreds of enticing recipes: soups and gumbos, seafoods, meats, rice dishes and jambalayas, cakes and pastries, fruit drinks, French breads, many other delectable dishes. Explanations of traditional French manner of preparations.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Excerpt from La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole House Wises, Who Have Made New Orleans Famous for Its Cuisine Soup being the first course served at all ordinary din ners, we make it the basis for preliminary remarks. Nothing more palatable than good, well-made soup, and nothing less appetising than poor soup. Now to attain perfection in any line, care and attention are requisite, careful study a necessity, and application the moving force. Hence, cooking in all its branches should be studied as a science, and not be looked upon as a hap hazard mode of getting through life. Cooking is in a great measure a chemical process, and the ingredients of certain dishes should be as carefully weighed and tested as though emanating from the laboratory. Few female cooks think of this, but men with their superior instinctive reasoning power are more governed by law and abide more closely to rule; therefore, are better cooks, and command higher prices for services. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.