La cuisine creole.
Subtitle: A collection of culinary recipes fom leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine.
Contributors: Coleman, William Head, pub.
Publisher: W.H. Coleman
Published: 1885
Place of publication: New York
Language: eng
Number of pages: 268
Subjects: Cookery -- Louisiana -- New Orleans; Cookery, Creole
Notes: First issue of the 1st ed. cf. P.D. Perkins. Lafcadio Hearn; a bibliography of his writings, 1934.
A photo-offset copy was published in 1967, with the addition of a collection of drawings and writings by the author, under title: Creole cook book.