Probably the most popular and enduring of all the great New Orleans Creole cookbooks, this fabulous volume contains hundreds of time-tested recipes for which the city is famous.
This collection of culinary delights, now in its twenty-third printing, includes the personal recipes of New Orleans’ most celebrated hosts and renowned restaurateurs. The specialties of Antoine’s, Arnaud’s, Galatoire’s, Brennan’s, Dunbar’s, the Pontchartrain—in short, every great New Orleans restaurant, as well as many fine but unheralded dining establishments—are presented here.
Here are the secrets that, as the late Dorothy Dix declares in the foreword, have enabled cooking in New Orleans to reach a “degree of perfection . . . not attained anywhere else in this country.”
About the Author
Natalie Vivian Scott (1890-1957) was a unique woman who is remembered for her contributions to literature and various causes. She served as a Red Cross nurse during World Wars I and II and received the Croix de Guerre, France’s highest medal for bravery, for rescuing patients from a bombed medical building where she worked. She continued to pursue a career in journalism after the war and received recognition for her literary efforts. Scott was even described by author Sherwood Anderson as “the best newspaperwoman in America.” She eventually opened the Kitigawa House in Taxco, Mexico, a pension for artists and writers, while assisting William Spratling in developing the silver industry for tourists.
Her affection for New Orleans and theatre led to her role in the founding of Le Petit Théâtre du Vieux Carré, one of the oldest community playhouses in the United States. Scott’s interest in the city’s culture is apparent in her books Mandy’s Favorite Louisiana Recipes and 200 Years of New Orleans Cooking, both published by Pelican.