(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine highly refined

highly refined

Organic products have never been hotter

refined feminist and chef

the passion that the authors put into their search for that "something extra" - whether it's an unusual decoration or a filling - shines through every page

A foreword by best-selling author Sandor Katz (The Art of Fermentation)

(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine highly refinedIllus. with drawings and from photographs. Red cloth lettered in silver, jacket. Second Edition. San Antonio: Naylor, [1946]. Virginia Cooper was a national authority on Creole dishes, and her book covers beverages, Creole candies, ice creams, fish, breads, batters, and much more. She writes about the history of the recipes, such as for Calas Tou Chaud, a famous New Orleans street food: "This is one of the oldest in the City of New Orleans. The old