Jesse's Book of Creole and Deep South Recipes.

New York: The Viking Press, 1954.

Octavo (22 x 14.7 cm.), 184 pages. Index. FIRST EDITION. A cookbook of the recipes of Jesse Willis Lewis, an African-American chef from Bay St. Louis, Mississippi, as set down by his employers, the Ballard family of Bay St. Louis and later New Orleans. Specialties include the Creole dishes of New Orleans; the fish, meat, and game concoctions of the Deep South; oyster cutlets, Key lime pie. Also contains versions of everyday dishes for breakfast, lunch, and supper. Chapters include: Appetizers, Gumbo and soups, Fish and shellfish, Poultry, Meat and game, Vegetables, Salads, Biscuits, breads & pies, and Desserts & beverages. In publisher's green and brown cloth. In an unclipped dust jacket, designed by Bill English. Very slight fading to spine of the jacket, otherwise fine in a fine jacket. With the signature, bookplate, and ownership blind-stamp of Edith Bicknell Brown to front endpapers, with a note indicating the book was purchased at Macy's, San Francisco in August of 1955. Scarce. [Tipton-Martin, The Jemima Code, page 71].

Price: $350.00

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