La Cuisine Creole: A Collection of Culinary Recipes From Leading Chefs and Noted Creole Housewives, who Have Made New Orleans Famous for

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The book features a rich compilation of Creole recipes, showcasing the diverse culinary influences that shaped New Orleans cuisine in the 19th century. It includes hundreds of previously unpublished recipes, such as Gombo filee and Jambolaya, categorized into sections ranging from soups and fish to desserts and beverages. This culinary work not only highlights the artistry of noted chefs and Creole housewives but also serves as a historical document reflecting the vibrant food culture of New Orleans during that era.