CREOLE FEAST; 15 MASTER CHEFS OF NEW ORLEANS REVEAL THEIR SECRETS.

Third printing (per publisher's number line upon copyright page). xx, 299 pages. Hardcover: H 24.25cm x L 16.25cm. Dust jacket rubbed; tears, scuffing, and shallow wear to edges with large chip to bottom of rear panel; front flap is not price-clipped; dj now presented in a mylar Brodart protector. Dark purple boards; bright copper stamping to spine and front board; spine end bumped. Several stains to text block's fore-edge with some leaves shallowly affected at margins. Pencil ownership inscription on front free endpaper; past owner's ink notes written on rear pastedown; multiple top and bottom page corners creased from fold-ins. Binding is firm. A very good- copy in a good+ dust jacket. Features 319 recipes by prominent New Orleans chefs including those of co-author Nathaniel Burton (1914-1986) who was the legendary chef of the Hotel Pontchartrain Caribbean Room and Broussard's Restaurant plus those of Raymond Thomas, Sr., Leah Chase, Annie Laura Squalls, Louis Evans, Austin Leslie, Charles Bailey, Henry Carr, Rosa Barganier, Malcolm Ross, Larry Williamson, Sherman Crayton, Louise Joshua, Letitia Parker, Rochester Anderson, and Charles Kirkland. With Dedication, Acknowledgements (noting the invaluable assistance of editor Toni Morrison), Introduction, Suppliers, Glossary, and Index. Text divided into "Part One - The Chefs" and "Part Two - The Recipes" which is further divided into sections: "Appetizers," "Seafood," "Meats," "Fowl and Game," "Vegetables," "Stocks, Soups and Gumbos," "Sauces and Dressings," "Egg Dishes," "Bread, Crepes and New Orleans Specialties," and "Desserts." {GastShelf#4|CMS-02757} ISBN 0394413288. …