Here is a wonderful comb bound cookbook that is titled...
Myrtle Landry Simms
FUN COOKING GUIDE
Recipes from New Orleans, Creole, French and Cajun Country.
This cookbook doesn't have a date, but there is a page that reads: This year (1992) this cookbook has sold almost 90,000 copies!
The cookbook is in nice condition with just a little ripple and wear on the front cover of the cookbook from reading and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or writing. If you don't have THIS cookbook, it's a great place to start your Cajun & Creole recipe collection!
Simms's secrets for preparing Cajun an Creole Cuisine, as well as traditional dishes -- such as Glazed Pork Chops, Stuffed Squash and Chicken Fricassee -- are revealed in this book, which makes an exceptional addition to any kitchen. Illustrations.
In 1932, Myrtle Landry Simms -- a descendant of French immigrants and Acadian refugees from Nova Scotia -- helped her father establish "Don's Seafood Inn", forerunner to the famous "Don's Seafood" restaurant chain. An award-winning cook herself, Mrs. Simms created one of the restaurant's signature dishes, the stuffed flounder, as well as many other tasty delights. Her recipes for shrimp and oyster jambalaya, crawfish pie, Cajun vegetarian gumbo and chili, and numerous rice dishes are just some of the recipes presented. Landry's secrets of preparing Cajun and Creole cuisine, as well as traditional dishes like glazed pork chops, stuffed squash, and chicken fricassee are revealed in this book, which makes an exceptional addition to any kitchen. Also included is Landry's "Papa's $1 Million Barbecue Sauce", which she says was "the start of a restaurant chain"
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