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The desert and beverage recipes are sublime! Brandied Peach Fritters, Fleecy Lemon Pie, Watermelon Sherbet, Nut-Stuffed Baked Apples, Brandied Cherries, Mint Cordial, Blond Pecan Fudge... YUM! Of course there are many main course, vegetable, bread, salad, soup, and appetizer recipes too.

Author: Edith Ballard Watts and John Watts
Hard cover. No dust cover. 184 pages. No torn, loose or missing pages. Cloth cover is worn and frayed. Some underlined words and written notations. Tight binding. Inside cover has signatures, dates and library culling stamp. Back inside cover has the library card pocket with the warning of five cent a day fines for over due books! Sent to you via USPS.

* Jesse Willis Lewis, an African American, was born in Mississippi in 1895. At eighteen he joined the kitchen staff of Mr. & Mrs. Marshall Ballard where he learned the art of fine cooking and dining. His skill with Creole and Deep South recipes brought him culinary renown throughout the New Orleans region as politicians, entertainers, journalists and dignitaries dined at the Ballard estate. He had been the Ballard chef for 38 years when this book was written in 1954 by Edith Ballard Watts and John Watts, who viewed and made notation of his recipes as he created them. ( I hope he got a HUGE percentage of the royalties!)

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Jesse's Book of Creole and Deep South Recipes 1954 cook book

Overview

  • Vintage item from the 1950s
  • Materials: paper, fabric
  • Feedback: 115 reviews
  • Only ships within United States.
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