Author/Publisher: F. F. Hansell & Bro., Ltd. (Second Edition)
Tags: Creole cuisine, New Orleans cooking, historical recipes, Southern culinary heritage, vintage cookbook, cultural gastronomy, leading chefs, Creole housewives, American South, 19th-century culinary literature
Description:
This second edition of La Cuisine Creole presents an authentic collection of recipes from prominent chefs and Creole homemakers who shaped New Orleans’ reputation for exceptional cuisine. Published in New Orleans by F. F. Hansell & Bro., Ltd., the book is framed in a formal serif design, emphasizing its cultural and historical significance. It serves as a vital record of Creole culinary traditions, blending diverse influences into a distinctive regional identity. A key artifact for culinary historians and collectors, it reflects the domestic and professional practices that defined Southern gastronomy.
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