Lafcadio Hearn's Creole Cookbook: with the Addition of Drawings and Writings by Lafcadio Hearn during his Sojourn in New Orleans from 1877 to 1887 (La Cuisine Creole)
Author: Lafcadio Hearn
This cookbook, first published in 1885, was the first Creole cookbook ever printed. It is a rare collection of recipes from leading New Orleans chefs of the day, as well as from Creole housewives who shared their recipes and housekeeping tips with the writer and cartoonist throughout his stay in the city.
This volume is a long-lasting treasure trove of old New Orleans customs and an attractive addition to any cookbook library.
Book review: Muffins and Other Morning Bakes or Chocolate Unwrapped
Real Greek Food
Author: Theodore Kryiakou
Real Greek cuisine is the cuisine of the family, rich in the flavor that comes from fresh, healthful ingredients. Central to these savory dishes are olive oil, vegetables, yogurt, honey, fresh fish, and wine, providing all the benefits of the Mediterranean diet and more. In Real Greek Food, London's leading Greek chef presents 100 authentic recipes arranged in sections that follow the progression of a traditional meal: mezedes (starters), fagakia (small dishes), main courses, cheeses, and desserts. Featured among the recipes are a purée of yellow split peas whipped into unusual lightness with olive oil and herbs; crab claws simmered in fragrant Muscat wine; okra baked with tomatoes and parsley; succulent roast lamb ribs with crackling; and a rose petal meringue with blackberry-scented Manouri. Throughout, the many pleasures of Greek cuisine are captured in 70 tempting color photos.
Los Angeles Times
Don't expect yet another way to make moussaka or pastitsio. Those dishes are not included, making room for more unusual fare… some are so tempting you will want to try them at once.
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