Illus. with line drawings by Harper Pennington on frontis. and seven others throughout. Blue-grey pictorial boards, gilt-lettered spine. Former owner Lady Cambridge’s signature, in pencil, on front free endpaper. NY: R.H. Russell, 1904.
Bitting, p. 148. Food historian Lynn Nelson calls this ultimate exposition of early 20th century Louisiana Creole cuisine a “ reflection of [Eustis’] Creole heritage, New Orleans background, French living, and privileged lifestyle”. The classic recipes (including jambalaya, oyster dishes, pot au feu and gumbo) frequently credit the African-American cooks that helmed the well-staffed kitchens of wealthy New Orleans society. With tissue-guarded illustrations of purveyors and domestic scenes, musical notations of Creole songs and a menu from 1898, for a dinner held for delegates of the New Orleans Press Club. In French and English. Darkening to spine & upper edges of covers, mild rubbing to spine ends & corners, else about very good. An absolute treasure.