Ary Erbroin et al. (ed.) - Délices de la Cuisine Créole. Cuisine Créole Traditionnelle et Nouvelle de la Réunion - Réunion, Ludion S.A., 1985 - 6 volumes - 184; 187, (5); 192; 187, (5); 212, (4); 214, (2) pp. - Uniform padded bindings - 31 × 24 cm. Condition: as new. Magnificent cookery encyclopaedia (and cookery course in pictures) complete in 6 volumes on the traditional and modern creole cuisine of La Réunion, with more than 600 recipes, in attractive bindings. Specifically intended for La Réunion itself, using the locally available ingredients and products. Also with information on local history and culture. Beautiful uniform bindings, padded (reliure rembourrée) and with gilt decoration and lettering, with the outlines of the islands of La Réunion, Mauritius and the Seychelles in green. A desirable and complete series on the exotic cuisine of La Réunion with surprising recipes. Richly illustrated. Complete series. Volume 1: Entrées froides - Salades - Œufs: from Avocatier and “Blaff” de saucissons à l'antillaise to Omelette au rougail morue and Omelette aux sardines “l'imprévu”. Volume 2: Entrées chaudes - Soupes et potages: from Acras de morue à l'antillaise and Avocats cocotte to Velouté de cambarre aux p'tits lardons and Velouté de citrouille façon grand-mère. Volume 3: Poissons et Crustacés: from Bichiques frites and “blaff” de crevettes to Vivaneau à l'anis vert and Vivaneau au coconut. Volume 4: Viandes, Volailles, Légumes: from Ailerons de dinde à l'orange-pays and Ailerons de dinde “belle jardinière” to Veau du flibustier and Viande de lapin aux bananes jaunes. Volume 5: Desserts - Coupes glacées: from Ananas émeraude and Ananas au vin de cilaos to Liqueur letchis and Liqueur vanille. Volume 6: Confitures/ Marmelades/ Gelées - Punchs - Jus de fruits - Pâtes - Crèmes - Sauces - Coulis - Farces - Canapés - Cocktails: from Confiture d'ananas and Confiture de barbadines to Biscuit de Savoie and Génoise “spéciale bûche”. The Creole cuisine of La Réunion - spicy and savory - is the prime example of fusion cooking avant-la-lettre with a multitude of influences by all immigrants - France, Madagascar, East Africa, China, India, the West Indies and even 17th and 18th-century pirates. Of great importance is the aperitif, often a punch or a special rhum, accompanied by a snack such as a bonbon piment. Rice is the base of the main meal, such as the various types of carri, the local variant of the Indian curry, or the rougail from Madagascar. These meals come with meat, chicken, fish or shellfish. The dessert is also very important, and it is usually based on the seasonal fruits such as pineapple, guava or mango. Many of the local recipes presented in these books are unknown to us, despite increasing knowledge of the cuisines from other regions. Preparation of each recipe is explained step-by-step and with 8 instructive colour photos for each recipe. The recipes have indications of easy/difficult, cheap/expensive and low/high number of calories. Volume 1 has an oven manual and information on vitamins; Volume 3 comes with a glossary of cookery terms Beautiful uniform bindings, padded (reliure rembourrée) and with gilt decoration and lettering, with the outlines of the islands of La Réunion, Mauritius and the Seychelles in green. A desirable and complete series on the exotic cuisine of La Réunion with surprising recipes. Richly illustrated. Rare in this condition. The books will be carefully packaged and sent by registered mail.