Bayou Cuisine
Its Tradition and Transition
St. Stephen's Episcopal Church
Indianola Mississippi
1970
In addition to 415 pages of regional recipes, this book includes a detailed account of the origins of Bayou cuisine, from the Native American and Spanish influence, to the depth of French refinement.
The cookbook is arranged by era, and chapters include:
Indian -Aborigine, Choctaw and Chickasaw Nation
Spain 1512-1699 1779-1798 1812
France 1699-1763
England 1763-1779
Mississippi Territory 1798-1817
Ante Bellum 1817-1861
War Between the States 1861-1865
Post Bellum 1865-
Delta Chefs
Art
International Origin
Space Age
Among the recipes, you will find Clam Chowder Choctaw, Florida Beans, Oyster Bisque, Shrimp New Orleans, English Muffin Bread, Miss Laura's Nut Cake, Chicken and Dumplings, Rice and Red Beans, Pistachio Parfait, Sweet Potato Casserole, Boeuf Bourguignon, Italian Lemon Mousse, Crab Newburg, Jambalaya, Pecan Pie and many more.
This over 30 year old book has been used. There is some cover wear, good deal of wear to the edges. In addition, there is a clear plastic "cover" on the front cover, but none on the back cover. The back cover is heavily creased and the first three "rungs" are separated from the plastic spiral binding- the rest is bound, but there is wear, the back cover is loose and probably should be reinforced with tape. There are light stains on the pages visible when the book is closed.
Other than that, the pages are clean and binding is tight - it does not appear to be frequently used, if ever. A nice addition to your cooking library if you can over look the cover wear.
Publisher: St. Stephen's Episcopal Church
Date: 1970,4th printing 1972
Pages: 415
Format: Softcover, plastic spiral binding
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