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The Best Lena Richards Cookbook of 2023 – Reviewed and Top Rated
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FAQ:
Q: When did Lena Richard publish her first cook book?
A: The 1939 self-publication of the first version of her more than 300-recipe collection was titled Lena Richard’s Cook Book. Shortly after, a New York Herald Tribune food writer Clementine Paddleford and the renowned food critic James Beard endorsed Richard’s work, prompting interest from publisher Houghton Mifflin.
Q: What kind of food did Lena Richard make?
A: Richard also gave credit where credit was due, acknowledging the cooks in her community who passed down the secrets behind their dishes; to name a few recipes: Baked Turtle in Shell, Stuffed Oysters, Gumbo Filé, Crawfish and Shrimp Bisque and Turtle Soup.
Q: What did Mama Lena do in New Orleans?
A: Mama Lena was the “Martha Stewart” of New Orleans—a trained chef, acclaimed cookbook author, restaurant and catering business owner, frozen food entrepreneur, TV host and cooking school teacher.
Q: When did Lena Bristow open her cooking school?
A: In 1937 she opened her own cooking school to teach the art of food preparation and presentation. She prefaces her book with the assertion that anyone can discover the secrets of Creole cooking, even such difficult dishes as court bouillon, crawfish bisque, and shrimp rémoulade.