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Mme. Bégué's Recipes of Old New Orleans Creole Cookery Paperback – October 29, 2012

5.0 out of 5 stars 7 customer reviews

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Editorial Reviews

From the Back Cover

"What a delightful culinary romp through the important history of New Orleans! . . . No wonder people flocked to eat at her table."
-Liz Williams, president, Southern Food and Beverage Museum

"The recipes resonate with the plenitude that was the New Orleans French Market in the late nineteenth and early twentieth centuries."
-Susan Tucker, curator of books and records/Newcomb Archives, Newcomb College Institute

"Madame B�gu� can truly be said to have been at the starting point of what would become a worldwide love affair with Louisiana's distinctive cuisine."
-John Magill, curator/historian at The Historic New Orleans Collection and author

Madame B�gu� served only one meal at her restaurant-a multi-course extravaganza between breakfast and lunch that became known internationally as brunch. Her culinary expertise created a gourmet tourism industry in New Orleans that remains a testament to her achievements.
The first edition of this book, published in 1900 from B�gu�'s handwritten notes in French, served as a guide for tourists wanting a taste of Creole cuisine. This edition includes the introductory text from the 1937 reprint along with a new foreword by renowned food enthusiast Poppy Tooker. Tooker recreated twenty-three of Madame B�gu�'s creations, providing easy-to-follow instructions for the modern cook.
Poppy Tooker is the popular host of the NPR affiliate radio show Louisiana Eats!, an author, cooking teacher, and culinary activist. She is passionate about food and the people who make it and tireless in her efforts to preserve and restore the food traditions of her beloved New Orleans.

About the Author

Elizabeth Kettenring Dutrey Bégué was born in Germany in 1853. She operated her restaurant during her marriages to various husbands. She served one meal between breakfast and lunch that became known across America as brunch. She died in October 1906, and her obituary was posted in the New York Times. It stated, "MME. BEGUE DEAD: New Orleans's Famous Cordon Bleu Ruled Her Kitchen for 43 Years."

Poppy Tooker is passionate about food and the people who make it. She hosts the popular weekly radio show Louisiana Eats! Her classical training and love of New Orleans cuisine has been recognized globally through her participation in various documentary projects, and she competed on Throwdown with Bobby Flay, where her seafood gumbo was deemed better than his. The International Association of Cooking Professionals recognized Tooker with their first Community Service Award, and Southern Living magazine named her a Hero of the New South. A writer for many publications, Tooker informs readers on the importance of reviving foods that are pivotal to the Louisiana and New Orleans culture. Her previous book Louisiana Eats!: The People, the Food, and Their Stories, a companion to her radio show, received the Literary Award of the Year in 2014 from the Louisiana Library Association. Tooker lives and cooks in New Orleans.

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Product Details

  • Paperback: 104 pages
  • Publisher: Pelican Publishing; Revised edition (October 29, 2012)
  • Language: English
  • ISBN-10: 145561758X
  • ISBN-13: 978-1455617586
  • Product Dimensions: 5.2 x 0.4 x 7.9 inches
  • Shipping Weight: 2.4 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #619,667 in Books (See Top 100 in Books)

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Top Customer Reviews

By TooManyHobbies TOP 500 REVIEWER on September 8, 2013
Format: Paperback Verified Purchase
This is not a traditional cook book. It is a snapshot of the past. It is a glimpse into the life of Mme. Begue (pronounced "bay-gay") the beloved restaurateur who served "The Second Breakfast" or Brunch to thousands upon thousands of New Orleans tourist and residents.

The first part of the book is a lively history lessons that chronicles Mme. Begue life and accomplishments. The remaining 3/4 is filled with recipes. Lots and lots of recipes. Most of are written in a conversational style that is an exact translation of Elizabeth Begue's original French recipes. And about 20 of the recipes have been update to a style more familiar with 21st century cooks. In Poppy Tooker's words: "The resulting text is more of a culinary guidebook, a passport to a time long past."

So an enjoyable read with lots of interesting recipes. Take a look at the (Hogs) Head Cheese (p 93). It sounds really unappealing but it tastes like heaven.

Below is a list of the recipes contained in the book. The ones with an asterisk have been updated with exact measurements and instructions.
Read more ›
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I loved this book as a piece of history which has kept alive the memory of one the first great restuarants and chefs of NOLA.
The marketing machine has taken over and the orginal site and culinary secrets of the first great chef Mme. Elizabeth Begue had been lost over time ...thanks for the revival.
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This is an enjoyable read about an old New Orleans restaurant, with recipes. Worth an hour's read. The recipes are true antiques.
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This is such a cool book. I recently traveled to some of the more remote areas of Louisiana and tried some wonderful "standard dishes". This book is really helping me to learn about Creole style cooking, without the snobby know-it-all Chef's "interpretation" of these timeless dishes!
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