Note: This edition of The Picayune's Creole Cook Book has been updated to include Metric equivalents.
At the end of the 1800s, when older Creole cooks were passing on, The Picayune newspaper of New Orleans published a significant piece of national culinary history, with its collection of Creole recipes, in The Picayune Creole Cook Book, the recipes of which had been passed down from generation to generation. The book is still referenced by chefs at the best restaurants in New Orleans.
Originally published in New Orleans in 1900, the book sought to preserve the Creole style of cooking from being lost to time, a style that is a blend of French and Spanish cookery, among others, as well as being influenced by the Native Americans who had long lived in the area.
The Picayune’s Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking.
This edition includes equivalent Metric units and measures.
With nearly 1700 recipes, it is sure to contain something appealing to you. Download a sample now and look it over!
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From the Introduction:
The universal favor with which the first editions of THE PICAYUNE’S CREOLE COOK BOOK were received throughout the United States, the remarkably short time in which they were exhausted, and the numerous demands for copies that are continually coming in from all sections, has impelled the publishers to issue a Fourth Edition of this work.
The Revised Edition has been prepared with great care. Each recipe that has been added has been tried and tested and is given as the result of personal practical experience and success in the Creole Kitchen. The topics have been more conveniently and systematically classified and arranged, the methods of preparation and manipulation in many instances simplified, and the edition, in its entirety, will therefore be found far more complete, comprehensive and valuable than the first.
With these explanations THE PICAYUNE sends forth the Creole Cook Book. Its name tells its story and bespeaks its value. It is THE ONLY BOOK OF THE KIND.
