KAUFMAN, William I. "The Art of Creole Cookery" [Doubleday & Company, 1962]

KAUFMAN, William I. and Sister Mary Ursula Cooper, O.P. The Art of Creole Cookery.

Garden City, New York: Doubleday & Company, Inc., 1962. Book club edition. 8.5" x 5.75", 227pp. Original two-tone brown and cream boards in illustrated dust jacket. Illustrated by Margot Tomes. A compact and highly usable mid-century survey of Louisiana Creole cooking, covering gumbos, jambalayas, étouffées, court-bouillons, seafood preparations, rice dishes, sauces, desserts, and drinks, with historical notes throughout on the French, Spanish, African, and Caribbean influences that shaped the cuisine. Jacket shows general rubbing, creasing, and edge wear with a small dampstain to the rear inner flap; boards sound, binding firm, and text clean. Very Good in a Good jacket.

A visually appealing copy of one of the more recognizable popular Creole cookbooks of the period, issued in Doubleday’s “Art of…” specialty cookbook series. The striking jacket design and period treatment of regional Southern foodways make it attractive both as a practical cookbook and as a collectible example of twentieth-century American culinary publishing.