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The Unrivalled Cook-Book
New York: Harper & Brothers, Franklin Square, 1886. Octavo, viii, 639 pages. First edition. A large and significant collection of southern receipts. Southern chef Sean Brock calls this, "the definitive text of Southern cooking". More than two hundred Creole recipes are drawn from the manuscript recipe collection of a family friend, a "Madame ______ of New Orleans." Others are from classic English and Continental sources. Historian David Shields believes the book contains the first appearance of a recipe in print for boiled peanuts: "Choose fresh, well-filled peanuts. Carefully selecting them, as nearly as possible, the same size. Boil them in salt water, drain and serve. This is generally served before the soup." The Unrivalled Cook-Book was published just a year after the issuance of Lafcadio Hearn's La Cuisine Creole, and the Women's Christian Exchange's Creole Cookery Book, making it one of the earliest collections of Creole recipes. Internally near fine, with just a bit of age-toning to the text block. In slightly edgeworn, brick-red oil cloth with, as is frequently found with oil-cloth, adhesions from an old paper wrapper. This books remains rare in the marketplace and highly sought after. [OCLC locates twenty-four copies; not in Bitting, Cagle, or Uhler].
      [Bookseller: Rabelais - Fine Books on Food & Drink]
Last Found On: 2016-05-26           Check availability:      Biblio    

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