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New Orleans CookbookBibliographyCompiled by theNew Orleans Culinary History GroupEdited by Susan Tucker, M. A. Johnson,Wendy Bruton, and Sharon Stallworth Nossiter

Introduction: A Brief History of New Orleans CookbooksIt has been said time and time again: New Orleanians love to eat—and eat well. Clearly,there is also a class of New Orleanians who love to cook.The books in this bibliography take this affection as their focus. Their compilers,cookbook writers of various backgrounds, have translated into words instructions andingredients that have pleased those people who have dined at their tables. In turn, the listhere is presented to give access to this simultaneous fondness and practicality in the formof recipes, memories, and, yes, even social relations inscribed in books published aboutNew Orleans food from 1885 to April 2008. For each cookbook, members of the NewOrleans Culinary History Group have provided a short abstract.A few warnings should be made: Spellings sometimes vary, reflecting the preferencesand prejudices of different cookbook writers and publishers, or even one New Orleanscolloquialism versus another. We hoped to publish a complete catalog but have probablymissed some books along the way. We used a 1966 bibliography, John E. and GlennaUhler’s The Rochester Clarke Bibliography, as our base1 and the catalogs of variousresearch, public, and private libraries to add books published between 1966 and 2008.Our sincere apologies for any books we have missed.In themselves, the cookbooks of New Orleans have both an imperial and humble history.The city’s first written instructions on food came from France. The 1769 inventory of theestate of Sieur Jean Baptiste Prévost contained mention of two cookbooks, Le Cuizinier[sic] royal and Le Ménage des champs.2 Prévost, an official of the Company of theIndies, left these books to his Creole heirs.3By the early nineteenth century, we find another French book, La Cuisinière bourgeoise(1817) in a New Orleans home.4 And by the 1840s, two French books concerned with the1John E. Uhler and Glenna Uhler, The Rochester Clarke Bibliography of Louisiana Cookery (Plaquemine,LA: Iberville Parish Library, 1966).2French Superior Council and Judicial Records of the Spanish Cabildo Court Records, NumberedProceedings, June 13, 1769, Louisiana Historical Center, Louisiana State Museum, New Orleans,Louisiana. Le Cuizinier royal is noted in the inventory as being a three-volume work, and was most likely acopy of François Massialot’s 1712 edition of Le nouveau cuisinier royal et bourgeois bound with adifferent title. The other book, written as Le Ménage des champs, was most likely Louis Liger’s Le Ménagedes champs, et le jardinier françois, printed in various editions from 1711 through 1737. See GeorgeVicaire, Bibliographie Gastronomique; a bibliography of books appertaining to food and drink and relatedsubjects, from the beginning of printing to 1890 (London: D. Verschoyle, Academic and BibliographicalPublications, 1954).3Besides the records mentioned above, see items 190 and 192 listed in Edith Dart Price, “The Inventory ofthe Estate of Sieur Jean Baptiste Prévost, Deceased Agent of the Company of the Indies, June 13, 1769,”Louisiana Historical Quarterly 9, no. 3 (July 1926): 445-498.4Menon, La Cuisinière bourgeoise, suivie de l’office a l’usage de tous ceux qui se mêlent de dépenses demaisons. This book was published in many editions from 1746 onward. See also Barbara KetchamWheaton, Savoring the Past: The French Kitchen and Table from 1300 to 1789 (Philadelphia: University ofPennsylvania Press, 1983), 98. Wheaton remarks that this was the first book to appear in France that wasdirected specifically to females.1

management of households were being sold in New Orleans. These books—Le Trésordes ménages and La Petite cuisinière habile—were most likely shipped to the city asunbound pages, bound here by a bookseller, and then sold with the imprint of ―laNouvelle Orleans.‖ The publisher of Le Trésor, A. Mame, often used conventions thatallowed the inclusion on the title page of the words ―Chez l’auteur, rue .‖The blank following ―rue‖ (street) would permit the address of a local bookstore orbookseller to be added. Containing mainly household remedies and gardening tips, LeTrésor’s subtitle conveys an ambitious goal of providing information on ―gardening,getting rid of insects and other animal pests; the poultry yard, the upkeep of furniture andlinen, etc., etc., and in general all the objects that can contribute to the advantages andamenities of life in town and in the country.”The preface to this compendium is signed by L.Fr, who was Louise Béate AugustineFriedel or, as she sometimes signed her name, Louise-Augustine Utrecht-Friedel. Thisprolific lady was also the author of La Petite cuisinière habile, though the title page ofthe latter book owned in New Orleans lists the author as a Mlle. Jeannette who dictatedher recipes to others: ―Ecrit sous la Dictée De Mlle Jeannette, Par un Gastronome de SesAmis.‖5English-speaking Americans and many other nineteenth-century settlers in New Orleansadded their own written cooking legacies to this nascent tradition of New Orleans cuisine.Eliza Kneeland, who came from Pennsylvania by way of Georgia, carried with her asmall book of her mother’s recipes, prizing the making of fig preserves among othereveryday dishes and delicacies.6 Food studies scholar Janet Theophano has shown howsuch journal-like efforts at preserving recipes ―became a record of the individuals‖connecting ―kinship and other alliances.‖7 Anne Sinkler Whaley LeClercq and PatriciaBrady Schmit have shown how such books were particularly important to women whomigrated from the East Coast to the plantation South. There is every reason to believe thehousehold advice of mothers, grandmothers, as well as slaves and servants, was just asimportant in the city of New Orleans.8 Recipes later found in published New Orleanscookbooks suggest also that New Orleanians used copies of Mary Randolph’s TheVirginia Housewife; Englishwoman Susannah Carter’s cookbook, The Frugal Housewife,amended for American ingredients; and others.9 Similarly, at least one nineteenth-century5Copies of these books are held by the Harry Ransom Center at the University of Texas, Austin, and theHoole Special Collections at the University of Alabama. See also Vicaire.6Eliza Kneeland, Manuscript Cookbook, 1817, Newcomb Archives, Newcomb College Center forResearch on Women, Tulane University.7Janet Theophano, Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote (NewYork: Palgrave, 2002), 13.8Anne Sinkler Whaley LeClercq, “Daily Life on a South Carolina Plantation, 1855–1983: A ScrapbookMemory from Three Generations of Women,” in The Scrapbook in American Life, ed. Susan Tucker,Katherine Ott, Patricia Buckler (Philadelphia: Temple University Press, 2006), 42–59; Patricia BradySchmit, Nelly Custis Lewis’s Housekeeping Book (New Orleans: Historic New Orleans Collection, 1982).9Mary Randolph, The Virginia Housewife: or Methodical Cook (Baltimore: Plaskitt, Fite, 1838); SusannahCarter, The Frugal Housewife, or, Complete Woman Cook., To which is added an appendix containingseveral new receipts adapted to the American mode of cooking (New York: G & R Waite, 1803). A goodproject would be to compare the recipes in various New Orleans cookbooks to the recipes in these books.2

family owned a copy of the first cookbook about French cooking widely circulated in theUnited States: Louis Eustache Ude’s The French Cook (1829).10The great chronology of New Orleans cookbooks gained its true start in 1885 when twocookbooks were compiled and published especially for visitors to the World’s Industrialand Cotton Centennial (1884–1885). The first (by a few months), The Creole CookeryBook by the Christian Woman’s Exchange, and the second, La Cuisine Créole byLafcadio Hearn, provide extensive listings of recipes proclaimed as unique to NewOrleans. The word Creole, long in popular use, now came to be applied to cuisine.11 Bythe end of the nineteenth century, various aspects of New Orleans cuisine had been setdown in print, incorporating oral traditions of Africans, Spanish, French, and other ethnicgroups.The first year of the twentieth century brought the landmark New Orleans cookbook, ThePicayune Creole Cook Book—or, as it was entitled in its first four editions from 1900 to1910 and in its last edition (1987), The Picayune’s Creole Cook Book. Compiled andedited anonymously, the Picayune remains an encyclopedia of food customs, racerelations, religious observations, and festivals. Published in fifteen different editions overthe whole of the century, the cookbook is still useful and is still a favorite, as PhyllisMarquart shows in her section of this bibliography.Another important early cookbook remains popular with those interested in the Frenchlanguage and Creole customs in Louisiana: Célestine Eustis’ Cooking in Old CréoleDays: La Cuisine créole à l’usage des petits ménages (1904).12 This book is one of twoabout New Orleans food included in the seventy-six books chosen to represent the mostinfluential American cookbooks from the late eighteenth century to the early twentiethcentury by the Feeding America Project at the University of Michigan. The other NewOrleans title included in this collection is Lafcadio Hearn’s La Cuisine Créole. No otherAmerican city is represented in the ―most influential list‖ by two cookbooks.13From the late 1930s through the 1950s, local writers Natalie Scott, Caroline MerrickJones, Ethel Mae Usher, and Mathilda Geddings Gray continued to add to thelengthening culinary canon. These were community leaders, much like the women of theChristian Woman’s Exchange had been, but they took a more playful approach to theculinary legacy. During this period, Clementine Paddleford, a writer for the New YorkRecipes then, and to a certain extent now, are copied from, as well as transformed in, generations ofcookbooks.10Louis Eustache Ude, The French cook, or, The art of cookery developed in all its various branches,(London: John Ebers and Co., 1829).11Rien T. Fertel, ―Creole Cookbooks and the Formation of Creole Identity in New Orleans‖ (Paperdelivered at the 21st Joint Annual Meeting of the Association for the Study of Food and Society and theAgriculture, Food and Human Values Society, New Orleans, June 4-8, 2008).12This book was chosen by Michigan State University’s Feeding America Project to be included among theseventy-six books deemed to be the most important and influential American cookbooks from the lateeighteenth to the early twentieth century. The other New Orleans title to make this list was LafcadioHearn’s La Cuisine Créole.13Feeding America: The Historic American Cookbook Project, http://digital.lib.msu.edu/projects/cookbooks/ (accessed August 8, 2010).3

Herald Tribune, became another great enthusiast for the city. She added the perspectiveof an outsider and promoted New Orleans cuisine to a wide national readership. Forexample, she encouraged the work of African-American Lena Richard, who was theowner of gumbo and sweet shops, cooking schools, and catering businesses. WithPaddleford’s help, Richard gained a New York publisher for the second printing of herlocally published cookbook, The New Orleans Cook Book (1940). Richard was the firstAfrican American from the city to publish a cookbook. Almost simultaneously,Paddleford also focused on the cooking of Antoine’s Restaurant, thus cementing the viewthat New Orleans had both a daily cuisine available at low cost and haute cuisine. AsPaddleford noted, New Orleans offered a love affair with all kinds of food, an ambianceusually found only in European cities.14This pattern of attention from both outsiders and insiders expanded in the late twentiethcentury. In the tradition of Lafcadio Hearn and his consultation with locals came suchwriters as William Kaufman, Sister Mary Ursula Cooper, and Emeril Lagasse.15 And inthe tradition of the insiders from the Christian Woman’s Exchange came the anonymousfemale home economists employed by New Orleans Public Service (NOPSI) whocompiled small brochures of recipes distributed in utility bills, on streetcars, on buses,and later in cookbooks.16 Other writers with local ties were Deirdre Stanforth, NathanielBurton, Peter Feibleman, Marcelle Bienvenu, members of the Junior League, JohnDeMers, Susan Spicer, and Tom Fitzmorris. All these cookbook authors brought, and stillbring, much attention to New Orleans food.The bibliography here traces this written journey of New Orleans food.17 We hope that itwill allow others to trace their own memories of food in the city, to bring to their tablesdishes from the City of Cooks.14See Richard in this bibliography. Clementine Paddleford, ―Recipes from Antoine’s Kitchen: The SecretRiches of the Famous Century-Old Restaurant in the French Quarter of New Orleans,‖ New Orleans: ThisWeek Magazine, 1948; Paddleford, ―New Orleans is Keeping the Croxignolle Secret,‖ New York HeraldTribune, March 10, 1954; Paddleford, How America Eats (New York: Scribner, 1960).15In the period 1970 to the present, more than 250 cookbooks on New Orleans food were published—almost three times the number of cookbooks published before 1969. While this is reflective of a nationaltrend, this figure needs further study to show how food traditions are continued or disrupted by variousforces.16NOPSI and the company that came next, Entergy, collected some of these recipes in publications such asCreole Cuisine (1951), Creole Favorites (1966, 1971), and From Woodstoves to Microwaves—Cookingwith Entergy (1997).17We have focused on New Orleans with minimal attention given to Louisiana cooking in general.Similarly, the culinary researcher will have to look in other sources for a complete view of Creole cuisine;for example, the Cane River area and the Gulf Coast also developed their own distinctive Creole cuisines,but that is not within the scope of this bibliography.4

New Orleans Cookbook BibliographyAAbel, Daniel. The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to NovaScotia. New York: Random House, 2004.272 pages Illustrated, photographs by Charles L. Leary, Vaughn Perret and Wayne Barrett IndexedHoldings: Delgado Community College; East Baton Rouge Parish Library; Historic New OrleansCollection; Jefferson Parish Library; Lafayette Public Library; Library of Congress; NewOrleans Public Library; University of New OrleansWritten by three Louisiana businessmen who moved to Nova Scotia to open a cooking school,this book contains many color photographs and recipes for dishes such as red beans and rice,gumbo, and bread pudding. Alongside these usual New Orleans favorites, one can also findrecipes for Nova Scotian dishes that call for blueberries and wild salmon, and Creole favoritesmodified into Finnan Haddie Jambalaya and Tuna Daube. This blending honors both the authors’present focus as well as the Acadians who, in their exile from Canada in the eighteenth and earlynineteenth centuries, came first to New Orleans before making their way to southwest Louisiana.The book also includes a short history of these settlers. Drawing on older traditions born ofnecessity and newer trends that emphasize the use of local foods, the authors advocate organicingredients and provide instruction on topics such as picking wild mushrooms and capturing wildyeast spores.The Academy of the Sacred Heart – Alumnae, Parents, and Friends. Creme de la [sic] Coeur.Olathe, KS: Cookbook Publishers, 1986.109 pages IndexedHoldings: The Academy of the Sacred HeartThis small book contains recipes contributed by alumnae, parents, and friends of the Academy ofthe Sacred Heart, a girls’ school in New Orleans. The book, which was sold at the Congé (a fairon the school grounds), also examines the history of New Orleans and various influences onCreole cooking. A fudge recipe is given, but it is not from Mother Soniat, who will be longremembered for allowing her best students to cook with her and prepare candy for sale. Thecookbook resembles others of the 1980s in beginning steps experimenting with ethnic cuisineand a wider use of spices and herbs, alongside microwave hints. There are also recipes for playdough, finger paint, and plant food, as well as a handy section on kitchen math and a descriptionof various pots and pans considered characteristic of New Orleans homes.Allen, Carol. Leah Chase: Listen, I Say Like This. Gretna, LA: Pelican Publishing Company,2002.5

189 pages Illustrated IndexedHoldings: Delgado Community College; East Baton Rouge Parish Library; Historic New OrleansCollection; Jefferson Parish Library; Lafayette Public Library; Louisiana State Library;Louisiana State University; New Orleans Public Library; Newcomb’s Vorhoff Library; NichollsState University; Tulane University; University of Louisiana at Lafayette; University of NewOrleansBiographer Carol Allen captures the life and spirit of popular New Orleans restaurateur LeahChase in this volume of family stories, candid quotations, black-and-white photographs, andoccasional recipes. Famed for her Creole cooking and her support of the arts and civic affairs,Chase has made friends and history on many levels. Her numerous awards and achievements arelisted in an appendix; chapter notes and a bibliography point the way to more information.Altrusa Club of New Orleans, Maida D. Tabor. Come On, Let’s Cook, New Orleans Style [thirdedition]. New Orleans: Altrusa Club of New Orleans, 1975.177 pages IndexedHoldings: Jefferson Parish Library; Maureen Detweiler, Private Collection; New Orleans PublicLibrary; Newcomb’s Vorhoff Library; Nicholls State UniversityThe Altrusa Club of New Orleans, a club for business and professional women, compiled thisbook as a fund-raising tool. Spiral bound and divided into fourteen sections, the book givesrecipes for simple home-cooked dishes of the 1970s such as lasagna and meatloaf as well assome Creole classics.Amoss, Berthe, and Dulaney Montgomery. Delicious Dishes: Creole Cooking for Children. NewOrleans: The Authors, 1983.84 pages IllustratedHoldings: Historic New Orleans Collection; Jefferson Parish Library; Louisiana State Library;Louisiana State Library Processing Center; New Orleans Public Library; Newcomb’s VorhoffLibrary; Tulane UniversityThis delightful book is designed for children and for adults who wish to have fun in the kitchenwith the youngsters. The recipes are not childish ones, but those for gumbo, grillades, and soforth. Children learn that sweet potatoes are not eaten everywhere on Thanksgiving, and also aretold how to serve their yams in “orange baskets.” The illustrations by New Orleanian Amoss aresimple line drawings, and the text has the added benefit of her memories of kitchens from the1930s through the whole of the twentieth century.Apuzzo, Andrea. Andrea’s Light New Orleans Italian Cookbook. Metairie, LA: Cucina dell’ART, 1994.6

133 pages IndexedHoldings: Delgado Community College; East Baton Rouge Parish Library; Jefferson ParishLibrary; Louisiana State Library; Louisiana State University; New Orleans Public Library;Newcomb’s Vorhoff Library; Nicholls State University; Northwestern State University;University of Louisiana at Lafayette; University of New OrleansThis “low-fat, low-cholesterol, low-calorie,” mostly Italian cookbook was prepared by the chefproprietor of a popular Metairie restaurant, Andrea’s. Each recipe concludes with nutritionalinformation. The dessert chapter includes standards such as bread pudding along with NewOrleans versions of favorites such as Italian wedding cake and tiramisu.Apuzzo, Andrea. La Cucina di Andrea’s: New Orleans Extra-virgin Recipes from One ofAmerica’s Best Northern Italian Restaurants. Metairie, LA: Cucina dell’ART, 1989.278 pages Illustrated IndexedHoldings: Historic New Orleans Collection; Jefferson Parish Library; Louisiana State Library;Louisiana State University; New Orleans Public Library; University of New OrleansChef Andrea Apuzzo offers Northern Italian recipes using the traditional foods of New Orleans.Included are instructions on making fresh pasta and “New Orleans’ best pizza” as well as recipesfor Veal Chop Valdostana, Red Snapper Basilico, Steak Pizzaiola, gumbo, and red beans andrice. The book is a reminder that New Orleans was influenced by Italians even before largenumbers of Sicilians immigrated to the city in the late nineteenth and early twentieth centuries.Apuzzo, Andrea. My Home is Your Home: Recipes for a Healthy, Happy Life from 45 Years ofCooking for Family and Friends. New Orleans: Vissi d’Arte Books, 2006.207 pages Illustrated, photographs by Kerri McCaffety Indexed Foreword by JohnDeMersHoldings: East Baton Rouge Parish Library; Louisiana State Library; Newcomb’s VorhoffLibrary; Tulane UniversityThe traditional Northern Italian recipes in this cookbook do not focus on eating light, but they dofocus on eating healthfully, calling for local ingredients and smaller servings than one oftenreceives. Many photos of the Apuzzo family can be found throughout the book. Andrea’srestaurant has influenced the food of the metropolitan New Orleans area since 1985.Armstrong, Charlotte. Charlotte’s Table: Down Home Cooking from an Uptown Girl. Hopewell,NJ: Ecco Press, 1998.257 pages IndexedHoldings: East Baton Rouge Parish Library; Lafayette Public Library; Louisiana State7

University; New Orleans Public Library; Newcomb’s Vorhoff Library; Northwestern StateUniversity; University of New OrleansCharlotte’s Table is full of Louisiana recipes that are filtered through the author’s experience asa chef in New York City. A Louisiana native, Armstrong contrasts her New Orleans and NewYork influences in recipes such as red beans and rice as well as international recipes, and herSouthern classics show something of fusion cuisine. Some of the ingredients, such as mirlitonsand andouille sausage, are not widely available outside of Louisiana. For each recipe, the authorexplains her adaptation.Arthur, Stanley Clisby. Famous New Orleans Drinks and How to Mix ‘Em. Nouvelle Orleans:Harmanson, 1937.96 pages Illustrated by George Forrest HopkinsEditions and/or reprints: 1937, 1977, 1984Holdings: East Baton Rouge Parish Library; Historic New Orleans Collection; Jefferson ParishLibrary; Lafayette Public Library; Library of Congress; Louisiana State Library; Louisiana StateLibrary Processing Center; Louisiana State University; Louisiana Tech University; McNeeseState University; New Orleans Public Library; Newcomb’s Vorhoff Library; Nicholls StateUniversity; Northwestern State University; Southeastern Louisiana University; SouthernUniversity at New Orleans; St. Tammany Parish Library; Tulane University; University ofLouisiana at Lafayette; University of Louisiana at Monroe; Xavier UniversityThe Sazerac, the Ramos Gin Fizz, the Raffinac—in fact, all cocktails—owe their existence to thecity of New Orleans, or so proclaims this book. Other drinks such as café brûlot, absinthe, andherbsaint have a long association with the city. This little book tells various versions of thesehistories and gives recipes for these and many other drinks. Especially useful are the literarypassages found for selected drinks and the personal remembrances of the author. Local historianArthur takes many of the stories at face value, passing on the lore of the town, for example, theaccount of Haitian refugee pharmacist Antoine Peychaud and his bitters served in a coquetier[egg cup], which has since been refuted. However, the book remains a fixture among NewOrleans collectors. Arthur’s quote from journalist Dorothy Dix calling his recipe for café brûlot“a liquid fruitcake” is memorable.Association of Legal Administrators, New Orleans Chapter. A Taste of New Orleans. NewOrleans: Alco Management Services, Night Rider Legal Document Services, NightriderGraphics Department, 1994.142 pages IndexedHoldings: Newcomb’s Vorhoff LibraryThis is the kind of book one might try to throw away, yet grab back into the fold of the booksthat stay in the family. As a compilation of recipes, it is both handy (how else to know to buy astore-bought angel food cake for tearing up and serving with berries and cream) and revelatory8

of how food was prepared in the late 1980s and early 1990s. Almost a third of the book containsrecipes for the microwave oven or food processor (hence, somewhat dated), but all the same,good for hungry or idle (or hungry and idle) children. One of these is for pralines. There are alsoexcellent recipes for roasted red bell pepper and eggplant soup, corn and crab bisque, Carnivalbeef stir fry (served on purple cabbage), and grillades made with a dry roux. The beef brisket,always a New Orleans favorite, here is made with Lipton soup mix. Desserts are plentiful andinclude all the regional regulars, such as bread pudding and Creole lace cookies, and the moreunusual, fruit en pappillote (dried pears, peaches, and apples baked with vanilla beans) andginger apple crisp (made with ginger liqueur). There are almost no editorial comments, exceptfor the caramel sauce (made with Kraft caramel squares, brandy, and whipping cream) that isproclaimed “addictive.”Autin, Scott, Liz Autin, and Yvette Autin. Getting Into New Orleans Seafood. New Orleans:Gros Rouge Enterprises, 1979.53 pages Illustrated by Rosemary RuizHoldings: Historic New Orleans Collection; Louisiana State Library; Louisiana State LibraryProcessing Center; Louisiana State University; New Orleans Public Library; Newcomb’sVorhoff Library; University of New OrleansThis book offers easy instructions on filleting fish, or how to ask a fishmonger or servant to doso, on purchasing all sorts of seafood (and always asking for the bones “for stock”), on deveiningshrimp, and on “waking up” crawfish in a cold bath before cooking. The authors thus give ashort introduction fitting for many newcomers to New Orleans cuisine. The recipes for OystersItaliana, and artichoke and oyster casserole (not often found in cookbooks) are especially prized.A number of recipes (stuffed crab, shrimp and crawfish étouffée, and shrimp and macaroni,among others) are attributed to a Mrs. Piazza, though she is not identified further.Avis, Jen Bays, and Kathy F. Ward. Gone With the Fat. Tallahassee, FL: Father & SonAssociates, 1994.294 pages IndexedHoldings: Jefferson Parish Library; New Orleans Public Library; Newcomb’s Vorhoff Library;St. Tammany Parish LibraryIn addition to recipes, this book includes menu plans, food substitutes, cooking tips, andnutritional information. Each recipe is for a typical Southern or New Orleans dish, and each isconverted into a low-fat version. The seafood gumbo and the cheese grits are excellent but others(such as those for biscuits or cheesecake) make one want to return to a normal diet. Avis andWard were partners in Avis and Ward Nutrition Associates, (the corporate authors of the book)and also wrote a book called Southern But Lite (1989). This book similarly has a few Creolerecipes (though fewer than what can be found in Gone with the Fat) and is worth a look tounderstand the 1980’s reliance on margarine.9

BBabin, Ronald P. Natural Cooking, Cajun Creole Style. Baton Rouge, LA: Claitor’s PublishingDivision, 1986.113 pages IndexedHoldings: Delgado Community College; Lafayette Public Library; Louisiana State Library;Louisiana State University; New Orleans Public Library; Tulane University; University ofLouisiana at LafayetteHealth-conscious cooks will be drawn to this book, which uses natural foods—or vegetarianalternatives—in common Cajun and Creole dishes. The author presents a “culinary culmination”of original recipes developed during twenty years of professional cooking. There is also a specialsection for fish, chicken, and seafood. The book suggests using only iron cookware and woodenutensils for the best results and says that most recipes, despite an emphasis on seasonal favoritesand fresh produce, can be enjoyed year-round in those places where shipping of groceries iscommon.Bahan, Deanie Comeux, and Neila Eckler. Sugarfree New Orleans: A Cookbook Based on theGlycemic Index. New Orleans: AFM Publishing Company, 1997.171 pages Illustrated IndexedEditions and/or reprints: 1998Holdings: East Baton Rouge Parish Library; Historic New Orleans Collection; Jefferson ParishLibrary; Lafayette Public Library; Louisiana State Library; New Orleans Public Library; St.Tammany Parish Public Library; Tulane UniversityThis book is based on the authors’ personal experiences with diets. The most successful of thesefor them was Sugar Busters, a diet designed to help people lose weight by eating less sugar.Gathered are recipes for low-sugar versions of many of the city’s favorite dishes. Jambalaya,gumbo, and crawfish étouffée can all be found here. The current (2008) popularity of low-sugardiets makes this book timely for dieters who want to continue eating traditional New Orleanscuisine. The book also includes sidebars with instructions, facts, and memories about Cajun andCreole cooking.Bailey, Lee, with Ella Brennan. Lee Bailey’s New Orleans: Good Food and Glorious Houses:Recipes from Commander’s Palace, Mr. B’s, and the Palace Café. New York: ClarksonPotter, 1993.175 pages Illustrated, photographs by Langdon Clay IndexedHoldings: Delgado Community College; East Baton Rouge Parish Library; Historic New OrleansCollection; Jefferson Parish Library; Lafayette Public Library; Louisiana State Library;Louisiana State University; Maureen Detweiler, Private Collection; New Orleans Public Library;10

Newcomb’s Vorhoff Library; Nicholls State University; Tulane University; University ofLouisiana at Lafayette; University of New OrleansIn this book, food is organized around elegant dining in “Downtown,” “Under the Trees,” and“Uptown.” A selection of menus with recipes is offered for each location along with histor

owner of gumbo and sweet shops, cooking schools, and catering businesses. With Paddleford's help, Richard gained a New York publisher for the second printing of her locally published cookbook, The New Orleans Cook Book (1940). Richard was the first African American from the city to publish a cookbook. Almost simultaneously,