The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present

New York: Alfred A. Knopf. Very Good in Fair dust jacket. 1976. Hardcover. Pp. 244, i-xiii is the Index. With wood engravings by James Grashow and 32 pages of photographs and mementos. Jacket designs by Stephanie Tevonian. Illustrated endpapers. Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic. Contents: Introduction; Culinary Notes; (Recipes) Gumbos and Soups; Red Beans and Rice! and Jambalaya; Crabs; Crawfish; Oysters; Shrimp; Fish; Sauces; Meats and Sausages; Poultry and Game; Vegetables and Salads; Eggs, New Orleans Breakfasts, and Breads; Desserts; Drinks. Shopping Guide; Credits and Sources; Index. "This is the definitive cookbook for anyone who wants to learn how to cook New Orleans classic cuisine. Richard and Rima Collin were the food writers for the New Orleans Times-Picayune daily newspaper in the 1970's and also published a guide to the restaurants in town at that time." Goodreads review. Very good with some wear to ends and corner tips; the dust jacket is heavily worn, nicked, torn etc., however it is not price clipped, it is now in a clear archival cover. ; 8vo .