Project Gutenberg
2025-01-03
Public domain in the USA.
256
Hearn, Lafcadio
1850
1904
Koizumi, Yakumo
Hearn, Patrick Lafcadio
Xiaoquan, Bayun
43046091
La cuisine creole : $b a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine
Second edition
$aNew Orleans :$bF. F. Hansell & Bro., Ltd., $c1885.
Carol Brown, deaurider and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
"La Cuisine Creole" is a collection of culinary recipes published in the late 19th century. This comprehensive cookbook showcases the unique culinary traditions of New Orleans, blending influences from American, French, Spanish, Italian, West Indian, and Mexican cuisines. It serves as both a guide and a celebration of Creole cooking, featuring a variety of well-tested recipes from renowned chefs and local housewives, providing readers an opportunity to explore the rich flavors and practices distinctive to the region. The opening portion of "La Cuisine Creole" introduces readers to the essence of Creole cookery, emphasizing the importance of thoughtful preparation and knowledge in creating flavorful dishes. It begins with an introduction that outlines the cosmopolitan nature of New Orleans cuisine, followed by a detailed focus on making soup, showcasing various recipes that incorporate different vegetables and meats. The text highlights the careful process involved in cooking and offers practical advice for both novice and experienced cooks, aiming to demystify the art of Creole cooking and encourage domestic harmony through well-prepared meals. (This is an automatically generated summary.)
https://archive.org/details/lacuisinecreolec00hear
20240704071409hearn
1885
US
Reading ease score: 80.1 (6th grade). Easy to read.
en
Cookbooks
Cooking, Creole
Cooking -- Louisiana -- New Orleans
TX
Text
Category: Cooking & Drinking
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