The Picayune's Creole Cook Book Reference dishes up the culinary history

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

Author: Rodney Scott

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

Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique

The Picayune's Creole Cook Book Reference dishes up the culinary historyAuthor: 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