Creole Cook Book Contents
Emeril made the lovely fluted orange for this page heading photograph.
At the time, he was the executive chef at Commander's Palace.
Contents
Introduction to the Sesquicentennial Edition
Introduction to the First Edition
Suggestions to Housekeepers
Creole Coffee
Soups
Fish
Shell Fish
Meats
Poultry
Game
Stuffings & Dressings
Sauces
Salads
Eggs
Louisiana Rice
Cereals
Macaroni
Cheese
Canapes
Vegetables
Hors d'Oeuvres
Sweet Entremets
Compotes
Pastries & Pies
Puddings
Custards, Creams & Other Desserts
Cakes
Ice Creams, Sherbets, Punches
Sirops, Wines, Cordials & Drinks
Jellies, Marmalades, Preserves
Creole Candies
Canning & Pickling
Creole Breads
Varieties of Seasonal Foods
Conclusion
Buying Guide
Index
Acknowledgments
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