{"product_id":"new-orleans-cook-book-lena-richard","title":"New Orleans Cook Book (Lena Richard)","description":"\u003cp\u003e\u003cem\u003eDover Publications, New York, 1985. Softcover. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA rare copy of the 1985 reprinting of Lena Richard’s groundbreaking cookbook. First self-published as \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eLena Richard’s Cook Book\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e in 1939 and republished by Houghton Mifflin as \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eNew Orleans Cook Book\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e in 1940, the book collects more than 300 recipes drawn from Richard’s deep knowledge of Creole cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRichard spent her life cooking, teaching, and championing Creole cuisine in New Orleans and beyond at a time when the country’s most celebrated culinary voices were overwhelmingly white. Through her cooking school, restaurants, writing, and later her pioneering work in television, she asserted both her own expertise and the central role of Black cooks in shaping New Orleans cuisine. Her commitment to education and her public claiming of Creole cuisine left a lasting mark on the food culture of New Orleans and on American cooking more broadly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCover has light shelf wear and sun yellowing on back. Interior pages are bright and clean. A little glue seepage from binding along gutter at first and last pages. \u003c\/em\u003e\u003c\/p\u003e","brand":"Jack Shaw Collection","offers":[{"title":"Default Title","offer_id":45859800088755,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/4730\/5651\/files\/IMG_8840.jpg?v=1786906990","url":"https:\/\/boldforkbooks.com\/products\/new-orleans-cook-book-lena-richard","provider":"Bold Fork Books","version":"1.0","type":"link"}