New Orleans Recipes
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Description
Shop Notes:
Few cookbooks are as much of a joy to read as Mary Moore Bremer's eponymous cookbook, New Orleans Recipes. Listing over 150 classic recipes, including my favorites, Gumbo Z'Herbes and Oyster Rockefeller, this book is a fundamental part of any serious Southern cookbook collector's library. Also of particular note is a recipe for Nun's Sigh that is a fried dough that appears to be a precursor to beignets and a delightful section on cocktails. Excuse me now while I go make a sazerac....
Historical Note:
Mary Moore Bremer was born to a prosperous white family in South Carolina (her father was a surgeon with the Confederate Infantry), but moved to New Orleans in 1920 with her hubsand. In 1932, she wrote her first edition of this classic Creole cookbook, possibly as a side project related to her husband's popular guidebook at the time. New Orleans Recipes, which was quite popular at the time, and was sold in tourist and souvenir shops all throughout New Orleans and the Gulf Coast.
Clearly, we know that the picture of the woman in traditional housekeeping dress on the front cover is not Ms. Bremer. In fact, the use of pictures of "Mammy" or "Aunt Jemima" were often used on cookbook illustrations to give the book more of a down home feel during a time when feelings towards the "Old South" were reaching a fervor. If you would like to learn more about about historical depictions of black cooks in culinary media, please read Toni Tipton-Martin's excellent book, The Jemima Code.
For a larger, non-culinary, view of "The Lost Cause," please know that there are many ongoing robust research projects and discussions that cover this fascinating part of history. Many of which cover the significant work done by women's groups like the United Daughters of the Confederacy in the areas of community fundraising, educational reform, and monument-building. At Blackbird Cookbooks, we believe that these types of historical analyses and stories are an important factor in the discussion of our collective American foodways, but particularly in the complex history of the South.
Condition: Used, Good with some front page markings. Pages are intact with very little markings/stains. Please note that this edition was published in 1955 by Dorothea Thompson.