La Cuisine Creole (Trade): A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for - Lafcadio Hearn - Lafcadio Hearn

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Lafcadio Hearn\'s La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture.
Later in life, he became a citizen of Japan and is considered by the Japanese to be one of the greatest Japanese writers of his time..
Although Hearn was born in Greece in 1850, he chronicled Creole culture and the natural and domestic worlds of New Orleans-most notably its language and cuisine-as if he were born and raised there.
During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day.
Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877.
Among its recipes, collected from Leading Chefs and Noted Creole housewives, are gumbos with oysters, okra, and shrimp; grenouilles frites or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient.
Lafcadio Hearn\'s La Cuisine Creole is the first Creole cookbook, one of the great rare classics of the culture