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The Picayune's Creole Cookbook by The Picayune ISBN: 0486423247 Dover Publications Price: $17.95 click here to see this book Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes. Reprint of the Dover unabridged republication of the 2nd and best 1901 edition. Table of Contents for The Picayune's Creole Cookbook Title Page Introduction to Second Edition Introduction to First Edition Chapter I Creole Coffee II Soups III Meat Soups IV Fish Soups V Lenten Soups VI The Bouilli VII Creole Gumbo VIII Fish IX Shell Fish X Shell Fish (Continued) XI Salt and Canned Fish XII Meats?Beef XIII Veal?Sweetbreads XIV Mutton XV Pork XVI Poultry XVII Pigeons XVIII Game XIX Birds XX "Stuffings and Dressing for Poultry, Game and Fish, Etc." XXI "Sauces for Fish, Meats, Poultry, Game, Etc." XXII Salads XXIII Eggs XXIV Louisiana Rice XXV Cereals XXVI Macaroni XXVII Cheese XXVIII Canapes XXIX Vegetables XXX Hors d'Oeuvres (Relishes) XXI Sweet Entremets XXXII Desserts XXXIII Pastry and Pies XXXIV Puddings XXXV "Custards, Creams and Other Desserts" XXXVI Pudding Sauces XXXVII Cakes XXXVIII Layer Cakes XXXIX Dessert Cakes XL Icings for Cakes XLI "Ice Creams, Biscuits, Sherbets" XLII "Fruits, Syrups, Cordials, Etc." XLIII "Domestic Wines, Cordials and Drinks" XLIV "Jellies, Marmalades, Preserves" XLV Creole Candies XLVI Canning and Pickling XLVII Creole Breads XLVIII Suggestions to Housekeepers XLIX Varieties of Seasonable Foods L Conclusion

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