The Picayune's Creole Cook Book info
An excerpt from the PREFACE:
The Picayune Creole Cook Book, of which this (the sixth) is a revised and very carefully prepared edition, is more than a cook book. It is, in fact the record of a school of cookery, the most savory and yet the most economical ever devised. in making that dual claim we are not speaking idly and boastingly, but have valid arguments to support both contentions.
It long has been recognized throughout the world that the cuisine of France, under the later Louis and the Empire, reached a perfection of refinement due not alone to a French genius for that art, but because gastronomy was so highly regarded there that it drew the best from all parts of the world. Thus we see some of the most typically French "plats" to have had their origin in Poland, ltaly, Spain and Russia, though undoubtedly refined and improved from passing through the hands of the French masters. it was this French school of culinary art that supplied the foundation, the general
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