Lots of the tried and true recipes, 1957-style. Truth be told, not much has changed! A useful little cookbooklet from The Culinary Arts Institute. Also published under the title "The Creole Cookbook" as part of an international series from Culinary Arts.
Pictured on this title page is the former Bourbon Street home of distinguished Louisiana native and international government figure Lindy Boggs.
You just can't pass up a rich oyster stew.
Tender plus rich? Yes please.
My mother-in-law was quite good at daube.
Pompano is almost always on the menu at fine restaurants in the French Quarter.
mmm, Pompano Florentine.
When was the last time you fried up a big batch of frog legs with MSG? I'll wait . . . đ¤Ł
Red beans and rice, that's very niiiice . . .
I made pralines for the first time about 2 years ago at New Orleans School of Cooking. Not as tricky as you'd think!
Laissez les bons temps rouler! âď¸ đ đ đˇ