[CREOLE]. HEARN, Lafcadio (1850-1904). La Cuisine Creole. A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine. New York: Will H. Coleman, 1885.
8vo. Original grey-blue pictorial cloth stamped in black and gilt (some rubbing to extremities, a few stains to lower cover).
FIRST EDITION of one of the first two books on the subject, printed anonymously in 1885, but generally accepted to be the work of Lafcadio Hearn. In the same year, the Woman's Christian Exchange published The Creole Cookery Book. Both books were issued to be marketed to the 1884 World's Industrial and Cotton Centennial Exposition. In his introduction, Hearn describes the intriguing origin of Creole cuisine, explaining that, "it partakes of the nature of its birthplace – New Orleans – which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and Mexican...There are also obvious influences from Native Americans, African Americans, and others in the American melting pot." BAL 7913 [state A, no priority]; Cagle 348.
[With:] HEARN. "Gombo Zhebes." Little Dictionary of Creole Proverbs. New York: Will H. Coleman, 1885. 8vo. Original brown cloth stamped in black, gilt, and silver. FIRST EDITION. BAL 7914.
Selections from the Library of Dr. John Talbot Gernon
![[CREOLE]. HEARN, Lafcadio (1850-1904). La Cuisine Creole. A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine . New York: Will H. Coleman, 1885.](https://assets.basta.app/accounts/4832eb18-f9a7-4c12-8295-871abe232696/images/f28b116a-8f2e-4cf3-8058-15be7478c514?format=auto&width=1080&quality=75)