The Picayune's Creole Cook Book Reference one of Zagat's and Forbes's

one of Zagat's and Forbes's 30 Under 30

learning to cook from great Southern matriarchs

Experience more than 13 crawls

dishes up the culinary history of his city with recipes that provide both down-home comfort and the big flavors he is famous for

The New York Times called it "sacred ground for Southern foodies

The Picayune's Creole Cook Book Reference one of Zagat's and Forbes'sAuthor: The Picayune One of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many