312 pages / 8.50 x 9.00 inches / 77 color photographs, 22 halftones
Cooking | History / United States - Southern History
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 croûte 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. Nobles traces the story of the "Grand Old Lady" as she faced remarkable social, economic, and political challenges. The Delta Queen became a haven for illegal drinking during Prohibition, and she survived the effects of the Great Depression, World War II, and increasingly modern and sophisticated competition. Despite the obstacles, this flapper-era boat always found a seamless way to coddle passengers with cozy staterooms and delectable fare. Each chapter ends with authentic Delta Queen recipes—including Citrus and Watercress Salad with Chili Dressing, Roast Duck and Wild Rice Soup, Speckled Trout Pecan, Eggs Crawkitty, Steamboat Pudding, and more—proportioned and tested for home kitchens.
The Delta Queen Cookbook includes interviews with former crew, chefs, and passengers; over ninety historical and full-color photographs; and vintage and modern menus. History buffs, steamboat lovers, and home cooks alike will revel in the memories and tastes that make the Delta Queen one of America's best-loved national treasures.
Cynthia LeJeune Nobles is a New Orleans–based food writer and the author of several books on cooking and Louisiana foodways, including “A Confederacy of Dunces” Cookbook: Recipes from Ignatius J. Reilly’s New Orleans and The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat.
“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
Cynthia Nobles interviewed on WVXU
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