Picayune Creole Cook Book

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Creole cuisine is a distinctive New Orleans style of cooking, combining Spanish, African, Choctaw, and especially, French influences. Fearing that New Orleans culture might be lost, in 1900, the editors of the New Orleans newspaper "The Picayune" decided to collect recipes "from the lips of the old Creole Negro cooks and the grand old housekeepers who still survive, ere they, too, pass away, and Creole cookery, with all its delightful combinations and possibilities, will have become a lost art." This is a facsimile of the second edition published in 1901.