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Creole Cookery [Hardcover]

Our Price $ 21.21  
Retail Value $ 24.95  
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Item Number 427194  
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Item Specifications...

Pages   223
Est. Packaging Dimensions:   Length: 7.6" Width: 5.2" Height: 1.1"
Weight:   0.85 lbs.
Binding  Hardcover
Publisher   Pelican Publishing Company
ISBN  1589803426  
EAN  9781589803428  

Availability  0 units.

Item Description...
First published by the ladies of the Christian Woman's Exchange in 1885, "Creole Cookery" is an exhaustive collection of nineteenth-century Creole recipes. Reprinted here in its original format, "Creole Cookery" serves as both a historical reference to the foods and habits of the day as well as a usable recipe book for contemporary kitchens. All of the recipes contained in this volume are Creole favourites and standbys, including okra soup, parsnip fritters, onion custard, boiled trout, stuffed eggplant, bewitched beef, and fried tomatoes. Over 150 cake recipes exemplify the Southern sweet tooth and there are ample recipes for shellfish, puddings, meats, preserves, ices, breads, pickles, and more. To read this recipe book is to step back in time and delight in the language, attitudes and customs of the late-nineteenth century.

Buy Creole Cookery by Christian Women's Exchange from our Christian Books store - isbn: 9781589803428 & 1589803426

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole   [64  similar products]

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Reviews - What do our customers think?
An historical cookbook that STILL works!  Jun 8, 2007
This photoreproduced volume of the original 1885 edition is an historical work of some local importance -- the second collection of Creole recipes ever published. As hundreds of civic groups have done since, the thirty-two ladies of the still-existing Christian Woman's Exchange compiled this book as a money-raiser so they could buy or build a permanent roof over their heads. "The recipes which make up the collection," they assured the reader, "are the contributions of housekeepers experienced in the science of cookery as practiced throughout the South, and more particularly as it is understood and applied by the Creoles of Louisiana." Their effort was quite exhaustive and the result, 120 years later, is a still perfectly usable recipe book -- many of them are in regular in the public cooking demonstrations at the Hermann-Grima House in the French Quarter, which the Christian Woman's Exchange eventually made their headquarters. It's also a fascinating reference source in the foods and eating habits of our ancestors. Besides okra soup and parsnip fritters (I'll pass), you'll find Sauce Piquante (yum!), Baked Red Snapper, Fried Tomatoes with Peppers, Peach Sherbet, and Roll Jelly Cake [sic]. In fact, there are more than 150 cake recipes. Also a dozen ways to prepare oysters, three dozen pickling recipes, and more than a hundred puddings. It's instructive of the distinction between "creole" and "cajun," though, that you won't find jambalaya, dirty rice, or similar rural staples.

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