Crecent City Farmers Market Cookbook

Local food preservationist Poppy Tooker tells the story of the Crescent City Farmers Market through recipes, anecdotes, and profiles of key market vendors. Recipes selected from submissions from local chefs, vendors and shoppers with a focus on local ingredients. Forward by Alice Waters, executive chef and owner of Chez Panisse, author and farmers market advocate.

Size: 9 x 9, 208 pages, Paperback

Local Special: If you would like your book signed and personalized by Poppy, enter the message and name you would like to appear on the first page in the text box provided when you add the cookbook to your cart. Note: Personalized copies will take a few extra days to ship.

Madame Begue’s Recipes of Old New Orleans Creole Cookery

Elizabeth Kettenring came to New Orleans from Germany in 1853.  She married Louis Dutreuil and opened a restaurant in the French Quarter in 1863.  After Dutreuil's death, she married Hippolyte Begue and changed the restaurant's name from Dutrey's to Begue's.

Madame Begue served only one meal, a "second breakfast," at 11:00 a.m., a popular time for those who had been at work since before dawn in the Quarter and on the docks.  When tourists came to the city for the Cotton Centennial in 1884, the late breakfast at Madame Begue's became very popular and this is where the concept of "brunch" originated!

Madame Begue was New Orleans’ original celebrity chef. She was first published in 1900 at the cookbook’s title was “Madame Begue’s Recipes of Old New Orleans Creole Cookery.” 

Out of print since 1937, this rare treasure was republished by the Pelican Publishing Company in the fall of 2012, with a foreword by Poppy Tooker and updated recipes for the 21st century cook!

Louisiana Eats! - Released September 2013!

Poppy's latest book, Louisiana Eats! gives readers an in-depth, behind the scenes look at Louisiana food producers and personalities interviewed on her popular, NPR affiliated radio show of the same name.  Louisiana Eats! features portrait photographs by David Spielman, revealing faces - some familiar and some, previously unknown who are the subject of each chapter.  These compelling images are accompanied by amazing stories previously untold, each in an intimate, personal way.  It examines the place that food and race play on Louisiana's tables; champions the growers and food producers who are preserving endangered indigenous ingredients like Creole cream cheese and mirlitons that are vital elements of our culinary scene. Each chapter is also accompanied by recipes designed to entice readers to enjoy a real taste of Louisiana Eats!