Jesse's Book of Creole and Deep South Recipes
Jesse's Book of Creole and Deep South Recipes from 1954 brings you southern dishes from Jesse Willis Lewis of Bay St. Louis, Mississippi. This vintage cookbook treasure is a must-have for collectors or those who love southern cuisine. Fried Chicken, Corn Cakes, Shrimp Jambalaya, and Key Lime Pie are some of the recipes inside this cookbook.
Format: Hardcover with dust jacket and plastic protective sleeve, 184 pages.
Publisher: The Viking Press
Author: Edith and John Watts
Description: Jesse is one of those born cooks; anything he serves, from Shrimp Jambalaya to a lamb chop, has a touch of individuality that transforms it from mere food to a feast. He is renowned in the Bay St. Louis area of Mississippi, where he has made the Ballard family table famous as a Mecca for visiting gourmets.
Of course his specialties are the Creole dishes of New Orleans; the fish, meat, and game concoctions of the Deep South; oyster cutlets, and Key lime pie. But the book also contains Jesse's versions of everyday dishes for breakfast, lunch, and supper.
The recipes have been set down "while watching Jesse," by Edith Ballard Watts and her husband, whose high purpose has been to impart Jesse's secrets -- which may mean anything from a key ingredient to a certain motion of the big kitchen spoon.
For its wonderful regional dishes, and for the cooking lore of a genuine culinary artist, Jesse's Book recommends itself to people who ask only one thing of a recipe collection -- that it show the way to superb food.
Condition: Dust jacket has some smaller tears and rubbing. Two pages have a few spots. Further good condition.
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