Gourmet's Guide to New Orleans, Caroline Merrick Jones, 16th Ed, 1960, plastic covered softcover, 167pp.
First published in 1933, this classic Southern cookbook is devoted to the cuisine of New Orleans, Louisiana. Hundreds of recipes attributed to such famous restaurants as Antoine's, Arnaud's, Brennan's, Galatoire's, and the Ponchartrain, as well as to individuals native to the region or who simply have enjoyed their visits - like President Woodrow Wilson.
Foreward by Dorothy Dix, the popular newspaper advice columnist of the era. A tribute to the city and its rich gastronomic history begins the collection.
Contents: Beverages, Appetizers and Hors D'Oeuvres, Soups, Eggs and Entrees, Fish, Oysters, Crabs, and Shrimp, Poultry and Game, Meats, Salads, Vegetables, Hot Breads, Sauces and Dressings, Desserts, Pies and Pastries, Cakes, Small Cakes and Cookies, Sweet Sauces, Ices, Candies, Conserves and Pickles.
In excellent vintage condition - all pages straight and intact, all clean except for owner's name (and New Orleans address) and penciled notes on title page and on one recipe page. Jazzy cover artwork still bright and protected by heavy clear plastic cover.