New Orleans Books

New Orleans is food. One can spend a happy lifetime exploring the city and its cuisine. These two books offer a quick but thorough introduction.


The Picayune's Creole Cook Book (Dover)

The Picayune's Creole Cook Book

This is the 1901 edition of the Picayune newspaper's book which catalogued, preserved, and continues to popularize traditional Creole cooking. As a result of the Picayune's visionary effort, Louisiana's cooking is today not only America's most distinctive and widely-acclaimed cuisine, but it also arguably the most important single factor in the preservation and celebration of New Orleans' culture. See further information and ordering instructions.



Magic in the Pot by Patricia B. Mitchell

Magic in the Pot: Louisiana Food Traditions

This recent book by Patricia Mitchell includes an information-packed summary of Louisiana food from the early settlement to today. See further information and ordering instructions.



This guide to New Orleans is sponsored by Mitchells Publications.