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. ''In The Delta Queen Cookbook, Cynthia LeJeune Nobles sets a place for us at the captain's table aboard the legendary steamboat. Cruise along with Nobles to discover eighty years of history served up with authentic recipes, spanning the gilded age of the 1890s through the austerity of World War II right into the cutting edge cuisine of the twenty-first century. A certain Southern sensibility prevails throughout, making the entire trip an elegant experience.'' --Poppy Tooker, host of Louisiana Eats! and author of Crescent City Farmers Market Cookbook ''A savory combination of culinary and maritime history that is sure to appeal to all lovers of things southern. I'd love it for the history alone, but it's also chock-full of classic recipes for well-known New Orleans favorites like chicken and andouille gumbo and beignets and more unusual fare like yaka mein and popcorn soup.'' --Jessica B. Harris, author of Beyond Gumbo: Creole Fusion Food from the Atlantic Rim ''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 Cynthia LeJeune Nobles is author of The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat, The Confederacy of Dunces Cookbook,  and co-author of The Fonville Winans Cookbook: Recipes and Photographs of a Louisiana Artist. She is also series editor for The Southern Table at LSU Press, a former food columnist for The Advocate of Baton Rouge, New Orleans, and Acadiana, and a former member of the Newcomb College Culinary History Writers Group. Nobles lives in New Orleans with her husband. Used Book in Good Condition