The Canon of Classic Gulf Coast Creole cuisine was defined for the most part by three works published between the years 1885 and 1900—La Cuisine Creole, The Creole Cookery Book, and the Times Picayune Cookbook.
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ISSUE 44, À LA CRÉOLE, Part 4: Vegetables
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The Canon of Classic Gulf Coast Creole cuisine was defined for the most part by three works published between the years 1885 and 1900—La Cuisine Creole, The Creole Cookery Book, and the Times Picayune Cookbook.