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Field name | Value |
---|---|
Reference | TX725 .W37 1954 |
Library/Archive | Michigan State University |
Title | Jesse's book of Creole and Deep South recipes |
Author/Creator | Watts, Edith Ballard; Watts, John |
Date | 1954 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | New York, USA |
Publisher | The Viking Press |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | African American race cooking techniques recipes |
Cuisine | Louisiana Creole; New Orleans cuisine |
Description | New Orleans Creole cuisine. Recipes included: key lime pie, oyster cutlets, shrimp jambalaya, Creole meat loaf, baked tongue, pork chops etc. Includes foreword. |
Countries | United States of America |
Places | Mississippi; New Orleans Louisiana |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |