Bayou Cuisine: Its Tradition and Transition (St. Stephens Episcopal Church)

Indianola, Mississippi, 1975. Spiral-bound paperback. 

A sprawling, 415 page exploration of the food and history of the Mississippi Delta. Community-sourced recipes are divided into chapters by historical influence - from “Indian” to “War Between the States” to “Space Age.” Essays on the history of the region and black & white photos of daily life are featured throughout. Alongside community cookbook classics (Jello molds! Casseroles!) Bayou Cuisine also includes recipes that offer a unique glimpse into the food traditions of the Delta. A recipe for “Mountain Folk Salad” instructs cooks to “pick as many fresh redbud blossoms as you want,” before dredging them in flour and frying in butter. The same contributor informs us that “Peeled cattails taste just like celery and make a side dish.” 

Includes a guide to weights and measurements, a list of commonly used spices and herbs, and a robust index.