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Mme. Bégué's Recipes of Old New Orleans Creole Cookery Paperback – October 29, 2012
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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 Bï¿½guï¿½ 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 Bï¿½guï¿½ 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 Bï¿½guï¿½'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 Bï¿½guï¿½'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
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.
Top Customer Reviews
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 ›
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.
Most Recent Customer Reviews
As a native Louisianian, I appreciate the "old style" Creole cooking. This little treasure of a cookbook preserves the culinary history of early New Orleans and the woman... Read morePublished 15 months ago by C. Samples