Art of Creole Cookery Cookbook

The 1962 Art of Creole Cookery vintage cookbook features a curated collection of creole recipes, both familiar and unfamiliar, documented with key historical commentary.  ----  Format: Hardcover with dust jacket, 227 pages.  Copyright: 1962. Book Club Edition  Publisher: Doubleday  Author: William Kaufman and Sister Mary Ursula Cooper   Description: "What is Creole cookery? It is a recipe in itself; for ingredients take Classical French cuisine  Combine with equal parts of Spanish and Anglo-Saxon classical cuisine  Blend well  Add herbs and spices from France and Spain coupled with seasoning learned from the Choctaw and Chicasaw Indians  Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grilades, pain-perdu, coush-coush caille, and gumbos  Add the exotic taste and magic seasoning power of the Negro cook  Voila! Creole cookery! w