The Picayune's Creole Cook Book

The Picayune's Creole Cook BookOne of the world's most unusual and exciting cooking styles, New Orleans Creole cookery melds a fantastic array of influences: Spanish spices, tropical fruits from Africa, native Choctaw Indian gumbos, and most of all, a panoply of French styles, from the haute cuisine of Paris to the hearty fare of Provence. Assembled at the turn of the twentieth century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and

Meticulously reprinted from original catalogs in the collection of The Athenaeum of Philadelphia

and always handwritten comments and recommendations

Since its first appearance in 1908

Chapter 5 sees this formalism applied to the interaction of radiation and matter

not as expurgated in the first and most subsequent editions

steering wheels

and many other helpful features

The physical basis of holography is introduced through a discussion of interference patterns in water waves and in light waves

inequalities

trade routes

horses that carry their masters up mountains of glass

Included are lovely floral and foliate motifs