Mme. Bégué's Recipes of Old New Orleans Creole Cookery

Mme. Bégué's Recipes of Old New Orleans Creole Cookery

Discover the origins of second breakfast in New Orleans. Originally published in 1900 from the handwritten notes of Mme. Bégué herself, this collection of dishes from a quintessential New Orleans restaurant are now available in a reprint of the 1937 edition. "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 B�gu� 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 B�gu� 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 B�gu�'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 B�gu�'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. Elizabeth Kettenring Dutrey Bégué was born in Germany in 1853. She operated her restaurant during her marriages to various husbands. She served one meal between breakfast and lunch that became known across America as brunch. She died in October 1906, and her obituary was posted in the New York Times. It stated, MME. BEGUE DEAD: New Orleans's Famous Cordon Bleu Ruled Her Kitchen for 43 Years.