Published in New Orleans in 1901, this volume in the American Antiquarian Cookbook Collection is widely credited with preserving the rich Creole cooking tradition from extinction. The recipes were gathered directly from the local cooks and housekeepers who had passed them down verbally for generations.
Published in 1901 in New Orleans, The Picayune’s Creole Cook Book is widely credited with preserving the rich tradition of Creole cooking. At the beginning of the twentieth century, th...
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The Food Timeline: history notes--fish & shellfish
Food Timeline: history notes--fish & shellfish ... Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present.
Food Timeline: history notes--fish & shellfish ... Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present.
Download link for The Picayune's Creole Cook Book (American Antiquarian Cookbook Collection) by The Picayune :
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