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Southern Living Hall of Fame Winner

RECIPES AND REMINISCENCES OF NEW ORLEANS | Parents Club of Ursuline Academy | 1993 ©1971

RECIPES AND REMINISCENCES OF NEW ORLEANS | Parents Club of Ursuline Academy | 1993 ©1971

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RECIPES AND REMINISCENCES OF NEW ORLEANS is a regional cookbook published in 1971 by the Parents Club of Ursuline Academy of New Orleans, Louisiana.  The cookbook has been named a Southern Living Hall of Fame winner.

Throughout the cookbook, are beautiful pen and ink drawings by Emery Clark depicting New Orleans restaurants and landmarks including, Antoine's, Masson's, Delmonico's, Garden of the Second Ursuline Convent, Galatories, Brennan's, and Pirate's Alley. Chapters begin with an in-depth historical perspective on the course and its importance to the meal.

The recipes look delicious...French Market Beignets, King's Cake, Crepes Suzette, Bread Pudding with Whiskey Sauce, Cherries Jubilee, Cherry Dump Cake, Rumaki, Pickled Shrimp, Chicken and Dumplings, Jambalaya, Southern Fried Chicken, Oyster Stuffing, Crawfish Étouffée, Oysters Rockefeller, Bar-B-Q Shrimp, Gumbo, Coach House Black Bean Soup, Mardi Gras Salad, Red Beans and Rice, Swiss cheese Fondue, Creole Eggs, and some odd ones like, Hogs Head Cheese.

The 200 page comb-bound cookbook measures 9" high by 6" wide without the plastic comb and is in great used condition.  It does have browning on the cover and plastic comb and a few nicks on the cover edge.  The Southern Living Hall of Fame sticker is on the front. This is a copy from the eleventh printing in 1993.

A must-have addition to your culinary library, this cookbook is an example of a community cookbook. Frequently published by a group of women as a fundraiser, these treasured cookbooks allow us to gain a unique insight into American culture, social norms, and the collective history during an era. Through the recipes, kitchen equipment used, household hints and headnotes, the reader is provided a valuable snapshot of historical details that might not be documented elsewhere. As a result, these cookbooks have become unofficial records of the past, often valued by collectors and culinary scholars more for their historical relevance, than the recipes inside.

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