These essential sources provide a good starting place for those new to the topic. Especially helpful are the links to online versions of some of the city’s most important cookbooks and the annotated cookbook bibliography created by the New Orleans Culinary History Group.
A Dollop of History in Every Bite: a Culinary Heritage Project to Present Creole Cookery in New Orleans, n.d. http://hnoc.minisisinc.com/THNOC/SCRIPTS/mwimain.dll/679/1/1?RECLIST.
Collin, Richard H. The Revised New Orleans Underground Gourmet. A Fireside Book; New York: Simon and Schuster, 1973.
Collin, Rima, and Richard Collin. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. New York: Knopf, 1975.
Eustis, Celestine. Cooking In Old Créole Days. La Cuisine Créole À L’Usage Des Petits Ménages. New York: R. H. Russell, 1904. http://digital.lib.msu.edu/projects/cookbooks/html/books/book_55.cfm.
Hearn, Lafcadio. La Cuisine Creole, a Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives Who Have Made New Orleans Famous for Its Cuisine. New York: William H. Coleman, 1885. http://www.archive.org/details/lacuisinecreolec00hearrich.
Laborde, Peggy Scott, and Tom Fitzmorris. Lost Restaurants of New Orleans. Gretna, LA: Pelican Pub., 2011.
Laborde, Peggy Scott. Lost Restaurants of New Orleans. New Orleans, LA: Greater New Orleans Educational Television Foundation, 2001. http://www.wyes.org/local/lost-restaurants-of-new-orleans/.
Land, Mary. New Orleans Cuisine. New York: A. S. Barnes, 1969.
McCaffrey, Kevin. We Live to Eat: New Orleans’ Love Affair with Food. Video, Documentary. ePrime Productions, 2007. http://hnoc.tamretail.net/SelectSKU.aspx?skuid=1004793.
“New Orleans Eats.” Interview by Sara Roahen, n.d. http://www.southernfoodways.com/documentary/oh/neworleans_eats/index.shtml.
Roahen, Sara. Gumbo Tales: Finding My Place at the New Orleans Table. New York: W.W. Norton, 2008.
Sauder, Robert. “The Origin and Spread of the Public Market System in New Orleans.” Louisiana History 22 (1981): 281–297.
Scott, Natalie. 200 Years of New Orleans Cooking / Spratling, William,; 1900-1967. Gretna, LA: Pelican, 1998.
The Creole Cookery Book : Christian Woman’s Exchange, n.d. http://www.archive.org/details/creolecookerybo00unkngoog.
The Picayune Creole Cookbook. 5th ed. New Orleans, LA: Times-Picayune, 1916. http://www.archive.org/details/cu31924003574187.
“THNOC » What’s Cooking in New Orleans?: Culinary Traditions of the Crescent City”, n.d. http://www.hnoc.org/?p=481.
Tucker, Susan, M.A. Johnson, Wendy Bruton, and Sharon Stallworth Nossiter. “New Orleans Cookbook Bibliography”, n.d. http://www.tulane.edu/~wclib/culinary.html.
Tucker, Susan. New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. Jackson, MS: University Press of Mississippi, 2009.
Wolfe, Rachael. “Beyond the Ancestral Skillet: Four Louisiana Women and Their Cookbooks, 1930-1970”. University of New Orleans, n.d.
Version: Spring 2012