La Bouche Creole
Author: Leon E Soniat
Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).
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First Jewish-American Cookbook
Author: Esther Levy
A remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear.
Library Journal
This 1871 volume was aimed at new immigrants. The instructions cover everything from properly cooking a wide variety of foods to recipes for home doctoring. Now more of a historical document than a practical cooking guide. Copyright 2005 Reed Business Information.
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