I am using a booklet again and again these days. It is Gourmet’s Guide to New Orleans by Natalie Scott and Caroline Merrick Jones. This book has been reprinted many times. It was first printed in 1933 and reprinted at least 8 times. The foreword was written by newswoman Dorothy Dix. The introduction offers a snapshot of fine dining establishments of the time.
The book begins with recipes for cockta…