The world’s last authentic overnight wooden steamboat, the Delta Queen cruised America’s inland waters from 1927 through 2008, offering passengers breathtaking views, luxury accommodations, rousing entertainment, and southern-style feasts. For over eighty-two years, chefs in the small galley served memorable meals—from fried chicken and crawfish en croute to strawberry shortcake and beignets. The Delta Queen Cookbook brings the Delta Queen’s story to life with an engaging historical narrative and over 125 recipes prepared by the steamboat’s former chefs during their tenures in the “cookhouse.”
Author of The “Delta Queen” Cookbook and series editor for The Southern Table, Cynthia LeJeune Nobles is a food columnist for the Advocate of Baton Rouge, New Orleans, and Acadiana, and a member of the Newcomb College Culinary History Writers Group. She lives in Baton Rouge with her husband.
Advance Praise for The Delta Queen Cookbook
“Upon opening this book I was taken back to a moment in my history and beyond to the recipes of all who cooked and enjoyed being on board such a magnificent example of our rich history.”—Howie Velie, former executive chef on the Delta Queen
“Nobles’s book appeals to the historian, the cook, and the romantic in all of us. This lively read hands us all of the adventure and romance of the Mississippi River in a cookbook. Mark Twain would be envious as we experience the river in our kitchens and dining rooms.”— Liz Williams, president and director of the Southern Food and Beverage Museum
Audio for The Delta Queen Cookbook
Cynthia Nobles interviewed on <a href="http://cpa.ds.npr.org/wvxu/audio/2012/12/121612_DeltaQueen.mp3">WVXU</a>
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