Introduction

The traditional Creole cookery of New Orleans is alone of its kind, and is an interesting chapter in the history of the art. It is a luscious blend of the best traditional cookery of France and Spain, interpreted by negro cooks who give it that subtle and exotic touch which makes it so distinctive. The history of the quaint old city of New Orleans—or of la Nouvelle Orléans, as it was fondly called by its French-speaking inhabitants—is reflected in those succulent dishes which in former years were famous among gourmets of all nationalities.