(Caribbean) Jean de Boissiere. Cooking Creole: Suggestions on Making Creole Food.

44 pp. Illus. with woodblocks, and with ads printed on inside of front & both rear wrappers. Pictorial yellow wrappers printed in red. Second Edition. Port of Spain, Trinidad: Jean de Boissiere, [c.1940's].

A rare early edition of an important Caribbean cookbook, with high respect and adulation for tradition Trinidadian Creole recipes. The author (from a well-known Trinidadian family) asserts in the first sentence that, "To understand Trinidad it is essential you know her foods and live by them. Many miss the fascinating experience of eating Creole because they insist on clinging to foods that are not indigenous and have to be imported at considerable expense from countries thousands of miles away. You can eat Creole and taste the northern influence still; but they have been transformed...So rule one is: as Creole cooking is international, all national prejudices must be dropped and our food approached with an open palate."

Recipes include greenback turtle consomme, chicken gumbo, san coche, con-con the, breadfruit soup, red fish pie, cascadura matete, tripe Creole, lapee bouncanee. roast leg of deer, etc.  A suggested menu for the week is printed on one page, and there are a couple pages of cocktails and drinks. Heavy chipping to edges of lower wrappers, owner's name to front wrapper (along with a small ink note), still very good and bright.