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

by Lafcadio Hearn

Book Overview

Lafcadio Hearn's La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected "from leading chefs and noted Creole housewives," are... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1163943592
• ISBN13: 9781163943595
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 274 Pages
• Weight: 0.81 lbs.
• Dimensions: 0.6" x 9.0" x 6.0"

Customer Reviews

La Cuisine Creole

Anthony Bourdain often says that you cannot separate a culture from its cuisine. They are bound together, and to talk of a place without speaking about the food that is eaten there is missing a vital element. This is exactly what Lafcadio Hearn was attempting to capture when he published two books, "La Cuisine Creole" and "Gumbo Zhebes" in 1885. These two books together, he felt, captured a secret street culture of the French Quarter, a place of folktales and hot food. While Hearn is best known for his books on Japanese folktales and legends, he got his start in New Orleans, scraping by working for a newspaper doing articles and illustrations as he could. I did not realize he also owned a small restaurant, The Hard Times, specializing in nickel dishes of food for the poverty-stricken. His restaurant didn't last long, but he collected recipes with the same fervor that he would later collect folktales. This lovely hardback, "Lafcadio Hearn's Creole Cookbook", brings together "La Cuisine Creole" and "Gumbo Zhebes", reproducing exactly the traditional recipes and folk sayings that Hearn loved so much. Preserving not only the original typeface and presentation, Hearn's illustrations are also included. The recipes are as old fashioned as you can imagine, using measurements such as "a gill of oil" and giving cooking instructions based on a wood or coal burning stove. The book is a fantastic snapshot of how people cooked back then. There are recipes not only for delights like "Simple Okra Gumbo" and "Fricassee of Crab", but also on how "To Make Good and Cheap Vinegar" and "Superior Tomato Catsup". You couldn't just run down to the grocery store and pick these things up pre-made! Because of the old-fashioned directions, the recipes can be a little hard to follow but not impossible. I have made a few now and they have all turned out well, so I am looking forward to trying some of the more complicated ones. One that was delicious and easy was "To Pickle Red Cabage" and I also quite enjoyed "A Delicious Omelet". There are recipes here for frog, turtle, deer, beef tongue and any kind of seafood imagineable. Anyone interested in food history, or Creole culture, is going to love this book. Cooks looking to do some authentic Creole cooking will find it challenging at first, but invaluable. [...]

For All Who Love New Orleans

Lafcadio Hearn lived in New Orleans from 1877 to 1887. His observations on Creole life were published in the New Orleans Times-Democrat and the New Orleans Item. This edition is a combination of a his cook book La Cuisine Creole along with drawings and writings from those articles. It is a loving look at the city and a disappearing way of life. I lost my first copy of this book in the flood caused by the levee failure in the wake of Katrina which makes having it back all the sweeter.

Lafcadio hearn's Creole Cook Book

As usual, Lafcadio Hearn's meticulous description impressed me. My wife tried one of Soup recipe, and we enjoyed the result a lot. Kyo takahashi

A Piece of Creole History

As a true "cajun" who grew up on South Louisiana, I am interested in the history of cajun and creole culture, which is often centered around food. This book is a treasured piece of the history of creole cuisine in New Orleans. The text is sometimes hard to read, but the recipes are an authentic snapshot of what might have been the "standard" for New Orleans before the turn of the century. I am proud to have this book in my collection of early and historical Cajun and Creole cookbooks.