La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine.
New York: Will H. Coleman, 1885. Octavo (19.7 x 15 cm.), 268 pages. Index. FIRST EDITION, state "A" according to BAL, with the Introduction one and a half pages long, and with the word Brulot with an accent instead of an umlaut (state "B" has a one page Introduction and the word Brulot has an umlaut). A classic American cookbook, and one of the great books of Creole cooking, as.....