La Cuisine Creole (Trade): A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for
Lafcadio Hearn (Author)
DescriptionLafcadio Hearn's La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected "from leading chefs and noted Creole housewives," are gumbos with oysters, okra, and shrimp; "grenouilles frites" or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient. Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877. During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day. Although Hearn was born in Greece in 1850, he chronicled Creole culture and the natural and domestic worlds of New Orleans-most notably its language and cuisine-as if he were born and raised there. Later in life, he became a citizen of Japan and is considered by the Japanese to be one of the greatest Japanese writers of his time.
August 15, 2011
5.5 X 0.62 X 8.5 inches | 0.78 pounds
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.Become an affiliate
About the Author
Patrick Lafcadio Hearn (1850 - 1904) known also by the Japanese name Koizumi Yakumo, was an international writer, known best for his books about Japan, especially his collections of Japanese legends and ghost stories, such as Kwaidan: Stories and Studies of Strange Things. In the United States, Hearn is also known for his writings about the city of New Orleans based on his ten-year stay in that city.