La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile
La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile

La Cuisine Creole: A Collection of Culinary Recipes, 2nd Ed, 1966, Near Fine HC facsimile

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Hearn, Lafcadio. New Orleans: F. F. Hansell & Bro., Ltd., 1966.
English, Second Edition, Near Fine, HC, 12mo, 7 7/8" x 5 1/4", 268 pp. 

Second Edition, hardcover in red leatherette with stamped blue and beige lettering and leafy illustration. Light wear to tips and head, and minor soiling to top edge of text block. 268 pp. From the Introduction: "In this compilation will be found many original recipes and other valuable ones heretofore unpublished, notably those of Gumbo file, Bouille-abasisse, Courtbouillon, Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot, together with many confections and delicacies for the sick, including a number of mixed drinks." Written and compiled by Greek and Irish writer and translator, Lafcadio Hearn (or Yakumo Koisumi), who is known for his strides in introducing the West to Japanese culture. Reprint of the 1885 edition.