What was the title of Leah Chase’s cookbook, first published in 1990 and associated with New Orleans Creole cooking?

Leah Chase’s cookbook, first published in 1990, was titled The Dooky Chase Cookbook.

Chase wrote the book to share recipes and stories connected with Dooky Chase’s Restaurant, the New Orleans institution she helped transform into a major center of Creole dining and Black cultural life. The recipes reflect the restaurant’s style as well as the broader food traditions of New Orleans.

The cookbook is more than a collection of instructions: it connects dishes to family, community, celebrations, and the city’s distinctive culinary history. Chase’s public work helped establish her as one of the most respected figures in American regional cooking.

The title is not the same as Edna Lewis’s The Taste of Country Cooking, Toni Tipton-Martin’s Jubilee, or Vertamae Smart-Grosvenor’s Vibration Cooking.