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Buy a copy of New Orleans Cookbook book by Lena Richard. From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create.

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The title of this book is New Orleans Cookbook and it was written by Lena Richard, Gwen Bristow (Introduction). This particular edition is in a Paperback format. This books publish date is Apr 30, 1999 and it has a suggested retail price of $23.00. It was published by Pelican Publishing and has a total of 158 pages in the book.

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In 1939, Richard published her own cookbook, with more than 300 recipes inside, titled 'Lena Richard's Cookbook.' That was the first Creole cookbook written by an African-American.

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The Lena Richard cookbook is filled with 330 New Orleans recipes. This is classic Creole cooking at its best. Made from scratch old Southern recipes featuring family favorites like Court Bouillon, Crawfish Bisque, Shrimp Rémoulade, Jambalaya and Gumbo. Inside her Southern style cookbook you'll find Cajun recipes. Party menus and much more The.

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Cookbook author Lena Richard (above with her daughter and sous chef Marie Rhodes) was the star of a 1949 popular 30-minute cooking show, airing on New Orleans' WDSU-TV.

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Lena Richard, a Black chef and entrepreneur in New Orleans, built a dynamic culinary career in the segregated South, defying harmful stereotypes of Black women that severely diminished their role in the creation and development of American food culture and its economy. This program is hosted in collaboration with the Southern Food and Beverage Museum where Lavigne is the Director of Culinary.

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New Orleans Cookbook. Paperback - April 30, 1999. by Lena Richard (Author), Gwen Bristow (Introduction) 4.5 194 ratings. See all formats and editions. From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern.

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She prefaces her book with the assertion that anyone can discover the secrets of Creole cooking, even such difficult dishes as court bouillon, crawfish bisque, and shrimp rémoulade. As a revered chef and caterer in the 1930s, Lena Richard worked to make her recipes accessible to a wider public. In 1937 she opened her own cooking school to.

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On Sale. New Orleans Cook Book, 1940, Lena Richard, First Commercial Edition, First Printing, As-If-New Condition! SALE! $ 450.00 $ 350.00. Add to cart. SKU: 703672-2 Categories: Antique and Rare Cookbooks, Vintage Regional and Ethnic Cookbooks, including Junior League Cookbooks Tags: first edition, first printing, New Orleans Cook Book, 1940.

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Reaching the Masses. Upon release, Lena Richard's Cook Book quickly captured the attention of local readers, many of whom shared Richard's work with friends and family outside of New Orleans.Within a week, Richard received almost 200 letters of inquiry and orders from people in Philadelphia, New York, and Boston, among other U.S. cities.

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The Lena Richard cookbook is filled with 330 New Orleans recipes. This is classic Creole cooking at its best. Made from scratch old Southern recipes featuring family favorites like Court Bouillon, Crawfish Bisque, Shrimp Rémoulade, Jambalaya and Gumbo.

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Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook offers menu ideas for both formal and informal dinners. Genres Cookbooks CookingNonfiction. 158 pages, Paperback. First published December 19, 1998.

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Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes. In addition to recipes, this comprehensive cookbook From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine.

Shrimp Bisque from New Orleans Cook Book, 1940, Lena Richard

Several editions of Lena Richard's Cookbook appear in our Food & Drink in History resource; a platform which spans centuries and offers users a unique lens through which to explore food histories, cultures and traditions from around the globe. Richard's cookbook is dedicated to one of the most fascinating and varied cuisines of the United.

New Orleans Cook Book, 1940, Lena Richard, First Edition, First Printing

New Orleans Cook Book. Hardcover - January 1, 1940. From Lobster Salad to Baked Stuffed Oysters and Crawfish Bisque, this compilation of recipes offers the best of New Orleans cuisine. Chef Lena Richards pulled inspiration from her southern roots and her experience in the catering business, to create delectable dishes.

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Lena Richard was a culinary legend. She hosted a cooking show in New Orleans in the late 1940s and published the first Creole cookbook by a person of color.. First self-published in 1939 as.