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Here's what's included: New Orleans the First 300 Years
For the New Orleans Tricentennial, with contributions from some of the leading influencers and scholars of New Orleans cultural history, no stone is left unturned in this vivid depiction of one of the most unique cities in the world. This is the quintessential book on New Orleans for every history buff, citizen of New Orleans, or visitor wanting to know more about who we are and how we got here—to this place called New Orleans.
And Still I Cook
This second cookbook from New Orleans chef Leah Chase contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special menus from organizations that have gathered at the Dooky Chase Restaurant in New Orleans for years, "off the menu" specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe guaranteed to warm the heart and nourish the soul.
Originally written by Joan B. Garvey and Mary Lou Widmer, this book is widely regarded as the definitive text for tourists, locals, teachers, and students. Complete with a new forward by Barbara Robichaux, a professional French Quarter tour guide, this concise history directs the reader through the diverse traditions and cultures of New Orleans. The updates in this tricentennial edition celebrate the 300-year history of New Orleans, with chapters including details of the city’s founding, changing European rule, slavery, and much more. With lists of notable figures and events, this reference volume is a must for historians, tour guides, and lovers of the Big Easy.
Mme Begue's Recipes of Old New Orleans Creole Cookery
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 edited and modernized version of the 1937 edition. One of the first cookbooks ever published in New Orleans that became a sought-after souvenir of the Bégué’s dining experience, it has been updated with a foreword by renowned food enthusiast Poppy Tooker. Originally published as a guide for tourists wanting a taste of true Creole cuisine, it includes recipes from other well-known cooks, including Victor Bero from Victor’s Restaurant (later called Galatoire’s). Tooker recreated the most significant of Madame Bégué’s creations by providing a contemporary rendition of the original recipe. Included are such treasures as Turtle Soup, Chicken á la Creole, and Creole Gumbo.
Gaston Goes to Mardi Gras Ornament Book
This miniature book of Gaston Goes to Mardi Gras to hang on your tree tells the story of how Gaston the green-nosed alligator has returned from the swamp and is taking adventurous readers on a tour of Mardi Gras. The things he sees on his journey are the real events that take place during Carnival! In Cajun country, Gaston joins a Courir du Mardi Gras group, enjoys spicy gumbo, and dances in a fais do-do until dawn.
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