Published in 1901 in New Orleans, The Picayuneas Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, the Picayune, a New Orleans newspaper, was determined to save the local cuisine and collected it directly from the cooks and housekeepers who were the first practitioners of the Creole tradition. The book became wildly popular and has had over 15 editions printed throughout the twentieth century. As stated in the introduction, The Picayuneas Creole Cook Book was published ato assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactnessa and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos. The recipe list includes classics such as seafoods, gumbos, cakes and pastries, jambalayas, and fruit drinks, along with many other delectable dishes. With its fascinating historical origins and delicious authentic recipes, The Picayuneas Creole Cook Book is truly the bible of the rich Louisiana culinary tradition. This edition of The Picayuneas Creole Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1, 100 volumes.Place oil a platter, butter thickly and sprinkle with choppell parsley and serve very hot. ... After having taken off all the rough edges of the roast and cut out the gristle and hard membrane, hash the mutton into pieces of about ... #111 Ily without browning much, and add #1 Hilla#39;s]aquot;I full of flour. ... It is also a frequent cusaquot; on to add a quarter or a half can of mushrooms to the litish, but this is always a matter of taste and of economy. ... This makes the dish very delicious. increasing the flavor.
|Title||:||The Picayune's Creole Cook Book|
|Publisher||:||Andrews McMeel Publishing - 2013-07-16|