Food History

La Cuisine Creole

by Lafcadio Hearn

Lafcadio Hearn was a newspaperman in New Orleans before he went to Japan, and in 1885 he gathered this book of the city’s Creole recipes, gumbos, jambalayas and pralines among them. It is one of the first cookbooks of New Orleans cooking. The kitchens it records were shaped by French, Spanish, African and Caribbean cooks.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 4 hr 50 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #75027. In the public domain in the United States.