200 Years of New Orleans Cooking; Decorations by William Spratling
New York: Jonathan Cape & Harrison Smith, 1931. Hardcover. 238 pages. 19.5 x 13. 5 cm. "From the late 1790s, when the first American cookbooks were published, until the 1960s, when segregation laws were slowly beginning to fade, the cookbooks of the South seldom even hinted at the contributions of African Americans to the region's foodways. It was rare for the books to acknowledge blacks' presence at all, except in mindlessly demeaning caricature, and it was almost unheard-of for recipe books to bear the names of black authors. But in fact, their contributions were enormous-and the more latitude they were given to cook creatively and to manage kitchens, the more their excellence blossomed." (John Egerton FORWARD in The Jemima Code by Toni Tipton-Martin).
Recipes gleaned from the author's "Mandy" (and her friends "Mandy's" as well) - in the beginning of the book, the author refers to her black female cook as "Mandy". Fourteen chapters filled with the delights of New Orleans cooking. Interior and boards clean and crisp. Dust wrapper heavily chipped. Covered in protective mylar. Red and white polka dot cloth covered boards. Near fine, in good dust wrapper. Item #4134
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