“In 1900 Madame Bégué wrote her recipes down in a French cook book collectors have always prized. The instructions assume a basic knowledge of cuisine: the measurements are often left to taste, temperature is relative, and cooking times left to the best judgment of the chef. It takes a few pages to realize much of the cookery takes place not on a stove, but over an open fire.”
—Don Spiro, Zelda: The Magazine of the Vintage Nouveau
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.
About the Author
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.”
About the Contributing Author
Poppy Tooker is the popular host of the radio show Louisiana Eats! and the television show Eat It to Save It! She is a classically trained chef and cooking teacher. Tooker is passionate about food and the people who make it and is tireless in her efforts to preserve and restore the food traditions of her beloved home. She strives to educate readers on the importance of reviving foods that are pivotal to the cultures of New Orleans and Louisiana.
MME. BÉGUÉ’S RECIPES OF OLD NEW ORLEANS CREOLE COOKERY
By Elizabeth Kettenring Dutrey Bégué
Foreword and revised recipes by Poppy Tooker
COOKING / Regional & Ethnic / American / Southern States
COOKING / History
104 pp. 5 1/4 x 8
9 illus. Index