(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine and fueled by memories of

and fueled by memories of her family's farm in the lush seaside province of Gilan

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

Cauliflower

Filipinos are the second-largest Asian population in America

refined feminist and chef

(*NEW ARRIVAL*) (New Orleans) Virginia Cooper. The Creole Kitchen Cook Book: Famous New Orleans Recipes Medicine and fueled by memories ofIllus. 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