(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine A foreword by best-selling author

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

an airy and delicately scented whipped cream topped with delicious fresh fruit

The dramatic experience of dining in the sweeping atrium

highly refined

Cauliflower

(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine A foreword by best-selling authorIllus. 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