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Published in New Orleans in 1885, one of the great classics of Creole cuisine, believed to be the first Creole cookbook in print. Although La Cuisine Creole was printed anonymously in 1885, Lafcadio Hearn is generally accepted as the author of this Creole culinary classic. In his introduction, Hearn describes the intriguing origin of this unique cuisine, explaining that, “it partakes of the nature of its birthplace—New Orleans—which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican . . . There are also obvious influences from Native Americans, African Americans, and others in the American melting pot.” Among the “many original recipes and other valuable ones heretofore unpublished” included in the book are Gombo file, Bouille-abaisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Gray-fish a la Creole, Pousse Café, Café brule, Okra Gombo, Grenouilles Frites, Pain Perdu, Sangaree, and a marvelous collection of fish, seafood, and game recipes. There are also instructions on “The Service of Wine” and a large number of recipes for drinks and cocktails. This edition of La Cuisine Creole by Lafcadio Hearn was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.

A guide to good eating in New Orleans today. It profiles more than 250 eating establishments.--cover.

Who doesn't dream of the rock star lifestyle? Loud music, throngs of adoring fans, and parties that last for days. The glitz, the glamor, and the drinking. In How to Drink Like a Rockstar, Albert W. A. Schmid offers readers a taste of how the rock stars live with his various cocktail recipes inspired by some of America's favorite musicians, from classic rock to contemporary artists. Drinks like Opera, Jumpin' Jack Flash, and T.N.T pay tribute to bands such as Queen, the Beatles, and AC/DC, each with a different twist. Every one of Schmid's cocktail recipes celebrates the lives and careers of artists such as Van Halen's Michael Anthony with his Jack Daniels–shaped guitar or The Grateful Dead and their army of "Dead Head" groupies. Not only does he detail the best mixing techniques, list the necessary equipment, and provide instructions on how to make homemade cocktail cherries and syrups but Schmid also includes rock star life advice so that readers can maximize their rock star experience. With easy-to-follow glossaries for both rock 'n' roll and cocktail-making terms alongside a wide array of drinks that will quench any sort of thirst, How to Drink Like a Rock Star is an informative and light-hearted manual to get your night started right.

The history, legends, and cookery of America's favorite snack food Whether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America. Unlike other culinary fads of the nineteenth century, popcorn has never lost favor with the American public. Smith gauges the reasons for its unflagging popularity: the invention of "wire over the fire" poppers, commercial promotion by shrewd producers, the fascination of children with the kernel's magical "pop," and affordability. To explain popcorn's twentieth-century success, he examines its fortuitous association with new technology—radio, movies, television, microwaves—and recounts the brand-name triumphs of American manufacturers and packagers. His familiarity with the history of the snack allows him to form expectations about popcorn's future in the United States and abroad. Smith concludes his account with more than 160 surprising historical recipes for popcorn cookery, including the intriguing use of the snack in custard, hash, ice cream, omelets, and soup.

Glamour subverts convention. Models, images, and even landscapes can skew ordinary ways of seeing when viewed through the lens of photography, suggesting new worlds imbued with fantasy, mystery, sexuality, and tension. In Old Fields, John Stilgoe—one of the most original observers of his time—offers a poetic and controversial exploration of the generations-long effort to portray glamour. Fusing three forces in contemporary American culture—amateur photography after 1880; the rise of glamour and fantasy; and the often-mysterious quality of landscape photographs—Stilgoe provides a wide-ranging yet concentrated take on the cultural legacy of our photographic history. Through the medium of "shop theory"—the techniques, tools, and purpose-made equipment a maker uses to realize intent—Stilgoe looks at the role of Eastman Kodak in shaping the ways photographers purchased cameras and films, while also mapping the divisions that were created by European-made cameras. He then goes on to argue that with the proliferation of digital cameras, smart phones, and Instagram, young people’s lack of knowledge about photographic technique is in direct correlation to their lack of knowledge of the history of glamour photography. In his exploration of the rise of glamour and fantasy in contemporary American culture, Stilgoe offers a provocative and very personal look into his enduring fascination with, and the possibilities inherent in, creating one’s own images.