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Magnolia Mound: A Year In the Garden
View Sample Pages from the Book:  Sample 1, Sample 2

A Year In the Garden: A Monthly Gardening Guide for the Gulf South
has been designed to be user-friendly with information on what to plant and how to take care of the garden in a monthly format. Found at the end of each monthly section is a list of what to seed or transplant, what blooms and when to harvest.

Articles on recommended roses, azaleas, crape myrtles and fruits are included as well as a sprinkling of historical notes, old recipes, "lagniappe" and many beautiful photographs.

In additional section on the history of Magnolia Mound Plantation is also included in this charming book.

An earlier version of this book sold 10,000 copies but has been out of print for several years. The book has been redesigned, expanded and updated to include the Gulf Coast region that shares Louisiana's climate.

View Sample Recipes from the Book

The Magnolia Mound Plantation Kitchen Book: Being a Compendium of Foodways and Customs of Early Louisiana 1795-1841:
Eating in Louisiana has always been an adventure because of the area's diversity of foodstuffs and multiple cultural contributions. Cooking was greatly influenced by the influx of French, Spanish and African peoples and by the Native American population. This gave the early 19th century cook an abundance and variety of foods, wines and various seasonings, rivaling the choices of today.

Recorded carefully in day books, passed by word of mouth from cook to cook, transmitted by letters and sometimes even printed in newspapers of the time - the receipts or recipes were the housewife's special concern and one of her main contributions to the health and pleasure of her family.

All of these sources and many publications as well have been carefully research by the compilers of this book. This also involved the adaptation and testing of receipts into modern-day form. Both the original receipts, with their quaint and sometimes mysterious spellings and measurements, and the updated versions are included in this book, along with their source.  From these different sources are the receipts, guaranteed to bring the flavor of early 19th century Louisiana to your kitchen.