New Orleans: F. F. Hansell & Bro., Ltd., 1922.
Second Edition. Hardcover. Very Good / No Dust Jacket. Item #CAT000013
The work is anonymous but widely attributed to Lafcadio Hearn who collected rather than authored the recipes. Book is re-bound in red cloth with original illustrated cloth laid down, old recipe from the original endpaper laid back down. Interior has scattered minor staining, but largely clean and unmarked. 268pp, Bitting 221, Blanck H77. Dated 1885 but ca. 1922 (Blanck).
The first (along with The Creole Cookery Book also published in 1885) book of Creole cuisine, Hearns compilation began to codify one of the great regional cuisines. An interesting mix of Northern imports, home grown recipes and French influenced dishes (e.g. a proto-remoulade called sauce froide). Size: 8vo. 1 pages. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Antiquarian & Rare; France; Cooking, Wine & Dining. Inventory No: CAT000013.