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Bayou Cookbook - Creole Cooking from the Plantation County and New Orleans

$14.95

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There is only 1 left in stock.

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Estimated to arrive by Thu, Jan 31st. Details
$3.85 via Standard shipping (1 to 5 business days) to United States

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Refunds available: See booth/item description for details Details

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Top-Rated Seller

Shipping options

Estimated to arrive by Thu, Jan 31st. Details
$3.85 via Standard shipping (1 to 5 business days) to United States

Return policy

Refunds available: See booth/item description for details Details

Purchase protection

Payment options

Item traits

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Category:

Cookbooks

Quantity Available:

Only one in stock, order soon

Condition:

Good

Format:

Paperback

Publication Year:

1976

Edition:

4th Edition

Edition Description:

Illustrated

Publisher:

Bayou Books

Dust Jacket Condition:

Not included

Language:

English

Country/Region of Manufacture:

United States

Subject:

Cooking by ingredient

Category:

Cooking, Food & Wine

Author:

Thomas J. Holmes, Jr.

Listing details

Seller policies:

View seller policies

Shipping discount:

Items after first shipped each discounted $1.00

Posted for sale:

More than a week ago

Item number:

45383476

Item description

Bayou Cookbook Creole cooking from the Plantation Country and New Orleans by Thomas Holmes, Jr. 183 Pages 7 1/2" x 6" in size Published by: Bayou Books, 4th Edition, 1976 Lettering and Sketches by the Author. "This book is called "Bayou Cooking" because nearly all the development of Southern Louisiana was along the Bayou Banks. "Creole Cooking", the accepted term, had its origin with the settlers in the early 100's when the French established the first settlement along the lower Mississippi River. The Creoles, not only combined foods and cooking methods of both countries, European and Latin, but soon were introduced to the foods of the Indians, many becoming a part of their cooking and eating habits. Since many of the Negro Slaves became cooks in the plantation homes, again new cooking ways were added." "Basically our local, sugar cane country cooking is a delightful, tasty mingling of the ingredients and cooking methods of the French, Spanish, Negro and Indian races. So called "American Cooking" found over most of our country, developed in almost entirely from the newcomers' European native homeland. Creole cooling has made an outstanding contribution to our "American Cooking" in the skillful use of spices, herbs and seasonings, blended to enhance, not overpower, the interesting foods." This is a spiral bound cookbook, hand-written by the author and also illustrated by him. The book is in Good Condition. The cover has yellowed somewhat over the years and has edge creases and rounded corners. The spiral binding is intact and all pages turn freely.
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