PDF Ebook The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
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The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
PDF Ebook The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection)
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About the Author
Established in 1837 by Francis Lumsden and George Wilkins Kendall, this newspaper published in New Orleans is now called the Times-Picayune after a merger with a rival paper, the New Orleans Times-Democrat, in 1914. Its original price was a Spanish coin equivalent to $.0625, a “picayune.” Today, the paper is part of Advance Publications, owned by the Newhouse family.
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Product details
Series: American Antiquarian Cookbook Collection
Hardcover: 464 pages
Publisher: Andrews McMeel Publishing (July 16, 2013)
Language: English
ISBN-10: 1449431712
ISBN-13: 978-1449431716
Product Dimensions:
6 x 1.6 x 8.7 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
58 customer reviews
Amazon Best Sellers Rank:
#143,941 in Books (See Top 100 in Books)
My all time favorite cookbook. My mother gave me this book when it first came out and I lost it in Hurricane Katrina. Once we were back in our home, 2 years later, I was able to contact Wendi Schneider - the illustrator, and get another copy, which she autographed for me. It was the FIRST cookbook I replaced from my collection. Since then I have purchased several more as gifts. I have several editions of the original 1901 book the Sesquicentennial Edition is by far one of the best New Orleans cookbooks and a must have for collectors, if you can find one. The new larger one that's out called the Picayune's Creole Cook Book but NOT the Sesquicentennial Edition is just a reprint of the 1901 version and doesn't have the explanations and current measurements in the margins. Don't confuse the two as being the same because they are not.
Compiled from the cooks that were still around when the New Orleans newspaper, The Picayune, realized that they were all dying out and proceeded to seek them out and record all their knowledge for posterity. I bought this book in paperback several years ago and it was fascinating reading alone, and the recipes are a bonus. Now my Granddaughter is starting Chefs school in New York and I bought this Hardback to present to her.
I am a major authenticity freak, especially when it comes to cookbooks! I was expecting the cookbook to be in a modern font and redone for the modern cook. I was excited when I saw that it is a very nicely copied version! I could not be happier.
This is a replacement of the original cook book I owned--inherited from my mother, fingerprints and all--that disappeared. I love it for the eccentricity it displays. For example, a recipe may call for cheese. Maybe when these recipes were written down there was only one type of cheese. There are so many now that finding the best for a recipe can be a challenge, but carry on. The creativity is part of the fun.
The keystone of Creole cultural cooking, the North American culinary tradition, the Picayune has had its finger on the pulse of Louisiana for a long time. Recipes leave lots of room for interpretation, serve more as a guidelines than a hand-holding experience. Only criticism I can offer is that it could use some illustrations. I understand the project is to take all of the Picayune's recipes and put them in a book, but it should be augmented by pictures, it's a cultural tome and should be a joy to read, not just a cooking reference. I expected more of a coffee table book and got a recipe tome.
The "bible" of Creole cookery, originally published in 1901, is an invaluable volume describing Creole cooking at the beginning of the last century. It's a remarkable view of the cooking in America's most food-obsessed city and the home of America's only truly indigenous cuisine. The Sesquicentennial Edition (which will hopefully be re-issued) reproduces almost all the recipes of the original edition, using the original text, but adds marginal annotations showing modern measurements, suggestions for ingredient substitutions, and other information about the recipes that make them accessible to contemporary cooks. It's certainly possible to cook from the original, unannotated editions, but it probably takes a more experienced cook to figure out the quantities and ingredients in many of the recipes.
This cook book makes you want to book a flight to NOLA!--or at least cook like you are already there. This is a high quality reproduction in Celebration of 150 years of the cookbook's printing. The cookbook arrived in perfect/pristine/ready to read/use condition. Print size is most legible. This is a quality production!
Nice cover and binding. I expect the recipes are quite reliable and good. But the quality of the print is not, as the ink is poor and very faint in some places. Further, the size has been reduced, making it even more difficult to read the faded text. I was going to give this to an avid cook and fan of Creole dishes, but it's more of a reference book for comparison purposes perhaps, and not something to be used on a frequent basis.
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