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This facsimile reprint of a 1933 New Orleans cookbook features recipes by many notable chefs of the era, from drinks and appetizers to seafood, sauces, meats, eggs, and (of course) desserts. It was compiled from the recipes of famous chefs of the region and time.

The most popular and enduring of all the great New Orleans Creole cookbooks, this fabulous volume features hundreds of time-tested recipes for which the city is famous. Included are the house specialties of Antoine's, Arnaud's, Galatoire's, Brennan's, the Pontchartrain--in short, almost every great New Orleans restaurant, along with many fine but unheralded dining establishments. Lightning Print on Demand Title