Lena RichardAs a revered chef and caterer in the 1930s, Lena Richard worked to make her recipes accessible to a wider public. In 1937 she opened her own cooking school to teach the art of food preparation and presentation. She prefaces her book with the assertio that anyone can discover the secrets of Creole cooking, even such difficult dishes as court bouillon, crawfish bisque, and shrimp rémoulade. Read More Read Less