Crayfish Bisque from Art of Creole Cookery, 1962: One great recipe from a classic Creole cookbook:
Of course we have the cookbook. See it here: Art of Creole Cookery
Art of Creole Cookery, Sister Mary Ursula Cooper, O.P., 1962: Mint condition copy of a classic regional cookbook. The Art of Creole Cookery was written by William I. Kaufman and Sister Mary Ursula Cooper, O.P. Published by Doubleday and Company, Inc., Garden City, N.Y. in 1962. Hard cover cookbook with dust jacket. 227 pages. Dust jacket has extremely minor shelf wear. Book is in mint condition. As-if-new.
This is one of the clearest, best organized Creole cookbooks I’ve seen (and I’ve seen many.) I like the introduction that talks about the five requisites for Creole cookery. 1) the iron pot; 2) the brown roux; 3) the stock; 4) herbs and spices “French, Spanish, Indian in origin interpreted by Negro cooks who gave Creole cookery its exotic, distinctive flavor;” 5) alcoholic beverages “exhaustive use of all known European grapes was made and that use was combined with knowledge of wild grapes learned from the Indians.” Book has chapters on hors d’oeuvres, soups, gumbos, fish and shellfish, meats, poultry, stuffings, sauces, salads and dressings, eggs, rice, vegetables, desserts, pastries and pies, cakes and cookies, breads, candies, beverages, and Creole coffee.