by African American, Cooking
New Orleans Recipes, Mary Moore Bremer. Waveland, Mississippi: 1932. 8" x 5.5" inches. 86 pages. Terracotta color soft cover with red spiral binding and attractive drawing of Bremer with red scarf tied around her hair, red lips and a large gold hoop earring. The book is dedicated to, "Dorothy Dix, who, when given the most ordinary ingredients, and the most forlorn situation, will put in a dash of good sense here, and a sprinkle of right feeling there, and her own delightful touch all through, and give us a recipe that makes the whole of life worth-while." New Orleans is arguably the most distinctively recognized regional cuisine in the United States, heavily influenced by Creole, Cajun and soul food. Soul food, in particular, is famous for lively flavors and ingenuity with limited ingredients. "The negro woman who reigned in the kitchen, had inherited from her ancestors in Africa, as well as in America, a knowledge of herbs that made her skill look like magic," Bremer writes in the book's foreword. Recipes for beverages, breads, cakes and icings, canapes, candies, cereals, desserts, drinks, punches, domestic cordials, domestic wines, fish, shell fish, fritters, game and poultry, meats, omelettes, pastries, pickles and preserves, puddings, salads, sandwiches, sauces, soups and gumbos, stuffings, and vegetables. Faint damp stain to front cover does not affect image or text. Light shelfwear. Overall very good condition.
(Inventory #: 17993)