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Vintage 1960 ~ GOURMET'S GUIDE to NEW ORLEANS CREOLE Cookbook 16th Edition

Vintage 1960 ~ GOURMET'S GUIDE to NEW ORLEANS CREOLE Cookbook 16th Edition

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ON SALE! Very nice vintage copy with stiff brown and cream color illustrated board front and back covers for this hard to find 1980 cookbook titled..... GOURMET'S GUIDE TO NEW ORLEANS

This soft cover book is in good used condition for its age with just a little wear to the covers edges and side edges of the pages from reading and re-shelving. A pencil mark on the side of the book--looks like an accident. Front cover has a slight curve. INSIDE the pages are at least 98% free of any marks, stains or writing.

A FOREIGN critic once described America as a country which had one sauce and twenty different religions. Evidently he did not reach New Orleans in his travels, or else he would have discovered that its gravies are even more varied than its theology, and that good cooking is one of its religions. In this thrice blessed city where the art of living has ever been esteemed the chief of the fine arts, and where dining is a function instead of a chore, cooking has reached a degree of perfection that it has not attained anywhere else in this country, and tourists come as definitely to New Orleans to eat as they go to New York to see the plays, or to Washington to behold the seat of government, or to Hollywood to gape at the movie stars.

From the book: "To properly prepare these gifts of the gods for human consumption there has slowly evolved through the past two hundred years a school of cooking that is part inspiration and sheer genius, and part a happy adaptation of the dishes of many races and lands. Founded originally on the French cuisine, it was pepped up, so to speak, by the Spanish, given body and strength by the New England influence, a bit of warmth by the hot breads of Virginia, and finally glorified by the touch of the old Negro Mammies who boasted that they had only to pass their hands over a pot to give it a flavor that would make your mouth water. Thousands of hands have stirred and been subtle with onion and garlic, and pinched their thyme and bay leaves, and been spendthrifts with oil and miserly with vinegar, and have tested and tasted to make its incomparable sauces, and its oysters Rockefeller and its shrimp remoulade, and its crabs timbale, and its gumbo file and its courtbouillon, and it is the secrets thus discovered of these sophisticated dishes that this little book offers you. Try them, and Heaven send you luck."

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