The Picayune’s Creole Cook Book
In 1900, for just twenty-five cents, a freshly published copy of the “compendium of our local culinary science . . . an authentic and complete account of the Creole kitchen” could be obtained from any New Orleans newsstand. Â (10) So opens Rien T. Fertel’s essay “Everyone Seemed Willing to Help” The Picayune Creole Cook Book … Continue reading The Picayune’s Creole Cook Book