The Creole Cookbook brings the celebrated flavors of old New Orleans into the home kitchen, with 201 classic recipes from one of America’s most distinctive culinary traditions. This updated edition includes metric equivalents for modern cooks while preserving the charm and character of the original 1955 cookbook.
Creole cooking was born in southern Louisiana, where French and Spanish influences mingled with Native American ingredients, African culinary genius, and the abundant seafood, game, vegetables, and rice of the Mississippi delta. The result is not merely “spicy” food, but a cuisine of balance, fragrance, and artful seasoning—rich with herbs, sauces, stocks, shellfish, rice dishes, sweets, and the famous restrained piquancy that made New Orleans cooking legendary.
Inside you’ll find beloved Creole and New Orleans favorites such as gumbos, jambalaya, crayfish bisque, oysters Rockefeller, grillades, daube, calas, pain perdu, pralines, pecan pie, French bread, sauces, dressings, desserts, and holiday dishes. From everyday family meals to festive Crescent City specialties, this compact cookbook offers an inviting passage into the flavors, traditions, and kitchen secrets of Creole Louisiana.
A vintage culinary treasure for collectors, food historians, and home cooks, The Creole Cookbook is a flavorful tribute to New Orleans—the city where good food is both an art and a way of life.
