from the publisher
There is perhaps no cuisine as rich and complex in the United States than creole. The Picayune is a lexicon for the Deep South’s culinary heritage and the myriad influences that make up cajun cookery. Find New Orleans in its oyster fritters and pecan pralines, plus more.
New Orleans has my heart for many reasons: my wife and I were married there; there’s a vibrancy and a strong resilience you won’t find anywhere else; and so much of our culinary history is rooted in their kitchens. For our first wedding anniversary, my wife gave me a 1954 copy of the Picayune’s Creole Cook Book, acquired from Omnivore Books. I love vintage cookbooks, and this one is just as exciting today.
First published in 1900 or 1901, there were 17 editions between 1900 and 1985. It went through numerous other editions after that, including some modernized. There are a number of facsimiles. The first few editions are quite scarce. Perhaps you will prefer the post-Prohibition issue which was reprinted from the 5th edition, containing "recipes using wines and liquors customary before Prohibition".
An encyclopedic look at Creole cuisine that is entertaining and informative.