The Plantation Cookbook published by The Junior League of New Orleans in 1972 is one of the classic Junior League cookbooks. The Plantation Cookbook is more than just a cookbook, as the first half of the book is dedicated to the history of New Orleans and houses of significant importance in the city. The Plantation Cookbook also describes the plantations and architecture of South Louisiana before diving into Louisiana Cookery.
The Plantation Cookbook is organized as follows:
I. New Orleans
- Gallier House - 1132 Royal Street
- La Mothe House - 621 Esplanade Ave.
- Pitot House - 1370 Moss Street
- Toby-Westfeldt House - 2340 Prytania Street
- Payne-Strachan House - 1134 First Street
II. Plantation Houses of Louisiana
- San Francisco - Reserve
- Houmas House - Burnside
- Asphodel -Jackson
- Oakley - St. Francisville
- Rosedown - St. Francisville
- The Cottage - St. Francisville
- Parlange - New Roads
- Madewood - Napoleonville
- Edward Douglass White State Park - Thibodaux
- Magnolia - Schriever
- Oak Alley - Vacherie
- Albania Plantation - Jeanerette
- Shadows-On-The-Teche - New Iberia
- Acadian House Museum - St. Martinville
- Loyd Hall - Cheneyville
- Tante Huppe Prud'Homme House - Natchitoches
- Oakland - Bermuda
- Beau Fort - Natchitoches
- Myrtle Hill - Kingston
- Land's End - Red Bluff
- Buena Vista - Stonewall
- Winter Quarters - Newellton
III. Louisiana Cookery
- Eggs and Cheese
- Vegetables and Rice
- Fish and Shellfish
- Poultry and Game
- Salads, Salad Dressings, Sauces, and Preserves
- Sweets and Party Breads
The Plantation Cookbook is truly a unique cookbook because not only does one grasp an appreciation for the culinary traditions of the region, but one also learns about the history of the region and the architecture that makes New Orleans and South Louisiana a special place. Rich in tradition, this cookbook captures bits and pieces of the culture and explains the Creole culture and cuisine in an attempt to educate the non-Louisianian.
"The plantations of Louisiana and her cuisine featured together in one book. Twenty-nine line drawing evoke some of Louisiana's most beautiful and romantic plantations. Each with a historical profile and directions for visitors. Over three-hundred recipes selected for all parts of the state and adapted for use in kitchens everywhere. The result is an unparalleled collection of Louisiana's famous foods in a book designed to stimulate the eye as well as the culinary imagination."
This is cookbook will be appreciated by the foodie and the history or architecture buff alike.