La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine (Hearn, Lafcadio)

[4], 268 pp. Gilt-lettered red cloth, pictorial cover label. Second Edition. New Orleans: F.F. Hansell &Bro., 1885 [1920].

One of the great books of Creole cuisine. One of the two earliest books on the subject; it was anonymously printed in 1885, but it is generally accepted that Lafcadio Hearn is the author. In the same year, the Woman’s Christian Exchange published The Creole Cookery Book; both books were issued to be marketed to the 1884 World’s Industrial and Cotton Centennial Exposition.

French chicken salad, Miss Shattuck's brown bread, green tomato sweet pickle, squirrel (or young rabbit) pie, goose with chestnuts a la chipolita, a few recipes for turtle and mock turtle soup, okra or gombo, and much more. The work is given as anonymous but is widely attributed to Lafcadio Hearn who collected, rather than authored the recipes. Although the title page states clearly that this is the second edition, with a copyright of 1885 on the verso of the title page, this edition is generally given as 1920. Near fine - bright and beautiful This work has been almost continuously in print since this original issue. Bitting, page 221; Cagle 348. 

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