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The Original Picayune Creole Cook Book : containing recipes using wines and liquors customary in early Creole cookery : to assist the good housewives of the present day and to preserve to future generations the many excellent and matchless recipes of the New Orleans cuisine by gathering up from the old Creole cooks and the old housekeepers the best of Creole cookery, with all its delightful combinations and possibilities, is the object of this book.

LIBRA Rare TX715 .P6 1966 Klavans copy
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Format:
Contributor:
Language:
English
Subjects (All):
Penn Provenance:
  • Klavans, Nancy (donor)
Physical Description:
xi, [1], 446, [2] pages, [1] leaf of plates : illustrations ; 23 cm
Edition:
Thirteenth Edition
Other Title:
  • Picayune Creole Cook Book
  • Picayune Original Creole Cook Book
  • Creole Cook Book
Place of Publication:
New Orleans, LA : Times-Picayune Publishing Co., 1966.
Contents:
  • Introduction
  • Suggestions for Housekeepers
  • I. Creole Coffee
  • II. Soups
  • III. Meat & Soups
  • IV. Fish & Soups
  • V. Lenten Soups
  • VI. The Bouilli
  • VII. Creole Gumbos
  • VIII. Fish
  • IX. Shell Fish
  • X. Shell Fish (Continued)
  • XI. Salt and Canned fish
  • XII. Meats
  • XIII. Veal
  • XIV. Mutton
  • XV. Pork
  • XVI. Poultry
  • XVII. Pigeons
  • XVIII. Game
  • XIX. Birds
  • XX. Stuffing and Dressing for Poultry, Game, Fish, Etc.
  • XXI. Sauces for Fish, Meats, Poultry, Game, Etc.
  • XXII. Salads
  • XXIII. Eggs
  • XXIV. Louisiana Rice
  • XXV. Cereals
  • XXVI. Macaroni
  • XXVII. Cheese
  • XXVIII. Canapes
  • XXIX. Vegetables
  • XXX. Relishes
  • XXXI. Sweet Entremets
  • XXXII. Desserts
  • XXXIII. Pastry and Pies
  • XXXIV. Puddings
  • XXXV. Custards and Creams and Other Desserts
  • XXXVI. Pudding Sauces
  • XXXVII. Cakes
  • XXXVIII. Layer Cakes
  • XXXIX. Dessert Cakes
  • XL. Icings for Cakes
  • XLI. Ice Creams, Biscuit, Sherbets
  • XLII. Fruit Syrups
  • XLIII. Domestic Wines, Cordials and Drinks
  • XLIV. Jellies, Marmalades, Preserves
  • XLV. Creole Candies
  • XLVI. Canning or Pickling
  • XLVII. Creole Breads
  • XLVIII. The Early Creoles Considered the Following as Suitable Combinations for Serving
  • XLIX. Varieties of Seasonable Foods Found in the New Orleans Market During the Year.
Notes:
  • Titles of recipes in English and French.
  • Includes index.
Local Notes:
  • Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.
  • Klavans copy has dust jacket retained.
OCLC:
798221836

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