(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes

Illus. with drawings and from photographs. Red cloth lettered in silver, jacket. Second Edition. San Antonio: Naylor, [1946].

Virginia Cooper was a national authority on Creole dishes, and her book covers beverages, Creole candies, ice creams, fish, breads, batters, and much more. She writes about the history of the recipes, such as for Calas Tou Chaud, a famous New Orleans street food: "This is one of the oldest in the City of New Orleans. The old Negro mammies of 1861 and after the War Between the States, sold on the streets of New Orleans Calas Tou Chaud piping hot from their iron sauce pans filled with hot lard. Or they enclosed them in brown paper and filled baskets that they carried on their heads." 

Fading to jacket spine, chipping to jacket extremities, else very good.

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