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Recipes and Reminiscences of New Orleans Plastic Comb – November, 1971


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Plastic Comb, November, 1971
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Product Details

  • Plastic Comb
  • Publisher: Old Ursurline Convent Cookbook (November 1971)
  • Language: English
  • ISBN-10: 0960471804
  • ISBN-13: 978-0960471805
  • Product Dimensions: 8.8 x 6.3 x 0.8 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,455,438 in Books (See Top 100 in Books)

Customer Reviews

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3 of 3 people found the following review helpful By Donaldson on January 14, 2011
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This is an excelled cookbook. I have bought several in the past for my friends and they all agree it is an excellent book with many wonderful recipes of Old New Orleans. I highly recommend purchasing this cookbook for either yourself, friends or family who enjoy cooking.
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2 of 2 people found the following review helpful By Auntie Warhol on September 21, 2012
I received this book from my sister almost 40 years ago. I have tried many of the recipes on my friends for Mardi Gras dinners; was told by natives of New Orleans that my dishes were even better than their Mommas' cooking. It is my absolute favorite cookbook in my library. The recipes are from old New Orleans families, Cajun standards such as Chicken and Oyster Gumbo Filé, Shrimp Jambalaya, Crawfish Ettoufé. Hundreds of recipes from appetizers, soups, vegetable dishes, and dessert. My book is stained and falling apart from much use; sure would love to own another. I miss the aroma of the Holy Trinity sauteing on the stove.
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This book is the first volume of a two volume set published by the parent of the Ursuline Academy in New Orleans. Volume I Gives a historical background of the customs and use of various ingredients in each section. For example, in the Dessert section " The method of choosing the first king was cutting the King's Cake. This enormous Gateau des Rois was made of brioche batter, shaped into an enormous ring and decorated with bon bons, dragees, and colored sugars. Generally some grand mansion was chosen for the ball. At the stroke of midnight the guests would gather around the enormous dining table and each was served a piece of cake and a glass of champagne. Hidden cleverly within the cake was a coffee bean or pecan. if the finder were a lady she would choose her king by presenting him with a bunch of violets....."
Volume II is my favorite of the two, perhaps because the historical information is a bit more detailed, but both books have fabulous recipes and historical anecdotes I love. These two volumes are permanently in my cookbook collection, to be passed on to my two children who live in NOLA.
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It said that it was a new book, but it wasn't. It was out of some library in another state.

Diane Clark
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