The Picayune Creole Cook Book

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The Picayune Creole Cook Book , up to the fourth edition still The Picayune's Creole Cook Book , is a cookbook of Creole and Cajun cuisine that was published between 1900 and 1985 in a total of 17 editions. It was created by the daily newspaper The Times-Picayune of New Orleans published while the authors remained anonymous.

The book is a classic of Creole cuisine and is considered an authority on Creole cuisine in many areas. In addition to the 17 new editions, numerous facsimiles were published . In particular, the extended second edition with 446 pages in small print from 1901 is used as the basis. The first edition contained recipes for 76 sauces, some of which are still used by well-known restaurants in the city such as Antoine's and Arnaud's.

Marie Louise Points was the first author, although Lafcadio Hearn is also often mentioned as the first author. In the first edition, the book referred to the culinary art of the "Creole Negro cooks who have been carefully trained and instructed by their white mistresses to cook for 200 years." According to the foreword, the editors feared that the consequences of the war of secession , the emancipation of blacks, would make classic New Orleans cuisine disappear.

In its various editions, the book mostly emphasizes the French origin of the recipes, at times also the African one . Individual issues highlight the role of the housewife and that of her Afro-American employees, in some cases it is explicitly aimed at professional cooks.

Up to the fifth edition, the cookbook also contained recipes for drinks based on absinthe or vermouth . With the prohibition these recipes disappeared, after the Second World War alcoholic beverages were resumed.

Individual evidence

  1. ^ A b Susan Tucker, S. Frederick Starr: New Orleans cuisine: fourteen signature dishes and their histories , Univ. Press of Mississippi, 2009 ISBN 1604731273 p. 19
  2. ↑ Susan Tucker, S. Frederick Starr: New Orleans cuisine: fourteen signature dishes and their histories , Univ. Press of Mississippi, 2009 ISBN 1604731273 p. 209
  3. ^ A b John Egerton, Ann Bleidt Egerton: Southern food: at home, on the road, in history UNC Press Books, 1993 ISBN 0807844179 p. 363
  4. ↑ John Egerton, Ann Bleidt Egerton: Southern food: at home, on the road, in history UNC Press Books, 1993 ISBN 0807844179 p.114
  5. ↑ Susan Tucker, S. Frederick Starr: New Orleans cuisine: fourteen signature dishes and their histories , Univ. Press of Mississippi, 2009 ISBN 1604731273 p. 32

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