Commander’s Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander’s Palace Restaurant

Commander's palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living.

A trip to new orleans just isn't complete without a meal at Commander's Palace. Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Purchased from the Palace Restaurant in New Orleans. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.

Featuring 150 recipes from the restaurant's extensive offerings and other brennan family recipes, pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, Eggs Louis Armstrong, the queen of Creole desserts, and, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Bread Pudding Souffle.

Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, and the exceptional dining, Commander's Kitchen lets the good times, roll. Of course, along with dozens of information-packed sidebars, tips for throwing a New Orleans--style bash, personal anecdotes, four varieties of gumbo are also included, and juicy tidbits of Commander's Palace lore.


The Commander's Palace: New Orleans Cookbook

Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The results have been glowingly praised. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors.

. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant. There are more than 175 recipes in all, chicken and game, appetizers and soups, seafood, salads, beef and veal, including drinks, and desserts and coffees. Regional American cuisine has never been more popular.

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine. As bon appetit magazine said in its cover story on commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal.

The leaders of the haute creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. At commander's palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Dubbed "Haute Creole.

Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan

Significantly, breakfast At Brennan's And Dinner Too is much more than a collection of recipes. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. This handsome 8 1/2 x 11 inch book also includes photographs of the restaurant's elegant decor and surroundings.

In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. Each recipe has been home tested to ensure its accuracy. Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. A great gift for any occasion! Used book in Good Condition.

Breakfast at brennan's and dinner too is a most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant. This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time.


Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine

Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count an honorary title Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, and forty vegetables among them potatoes prepared sixteen ways, fifty-one seafood entrees, it defined French-Creole cuisine for decades.

The kitchen is still the largest of any freestanding restaurant in New Orleans. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Used book in Good Condition. Dining rooms throughout the complex range from the �lovers� lookout� on the mezzanine to small chambers for intimate, private dining.

Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, cartoons, as well as photographs, drawings, and other Arnaud�s memorabilia. Used book in Good Condition.

Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant The Original Classic Recipes

One of america's greatest restaurants, Brennan's in New Orleans is known worldwide as a home of fine cuisine. Used book in Good Condition. Numerous photographs and drawings illustrate the history of the family and their restaurant. The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Pompano en Papillote, Trout Amandine, and Eggs Benedict.

Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Breakfast at brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since.

Author and columnist Hermann B. With more than 155, 000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants. Used book in Good Condition.

Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

A new orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.

Nothing can stop the crew at commander's palace, which features more than one hundred new recipes for fare straight from America's bayous, streams, as well as dozens of stunning photographs, and back­country, and Commander's Wild Side, mountains, proves it. With thrilling flavors for any palate, marinated crab salad, executive chef tory mcPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, and Pecan Butter-Basted Flounder with Creole Mustard Cream.

Looking for something more traditional? try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion. Commander's wild side is guaranteed to have just the right dish to spice up your cooking repertoire. Used book in Good Condition.

. Used book in Good Condition. Dozens of dishes featuring wild game, and a tradition of fun, fish, and fowl from one of america's favorite restaurantsWith legendary talent, the freshest ingredients possible, Commander's Palace proves that great restaurants only get better with time.

Chef Paul Prudhomme's Louisiana Kitchen

No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans.

In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Seafood stuffed zucchini with seafood cream sauce, veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, Panted Chicken and Fettucini, but they could have been created only by a Louisiana cook.

But paul prudhomme started cooking in his mother's kitchen when he was a youngster. Used book in Good Condition. Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The most famous of paul prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. To set down his recipes for home cooks, however, he did not work in the restaurant. Used book in Good Condition.

Leon Galatoire's Cookbook

William Morrow Company. Used book in Good Condition. Leon galatoire, a fourth-generation member of the founding family of Galatoire’s Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use, so they retain the tastes he knows so well.

Used book in Good Condition.

Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. All of the traditional galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo.

The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Brandy milk punch and champagne cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie—if they can find room after the meal! This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls.

Used book in Good Condition. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting. William Morrow Company. Galatoire’s cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants. Winner of the james beard foundation’s award for outstanding Restaurant of 2005 Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant.

Used book in Good Condition. Galatoire’s cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes.

Miss Ella of Commander's Palace

Miss ella of commander’s palace describes the drama, sweat, and the abundance of love, the disasters, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire. Used book in Good Condition. She has two children, Ti and Alex, and still lives in New Orleans. Gibbs Smith. When she and her family launched commander’s palace, emeril Lagasse, where famous chefs such as Paul Prudhomme, it became the city’s most popular restaurant, and James Beard Award winner Troy McPhail got their start.

James beard foundation lifetime Achievement Award winner Ella Brennan was born in 1925 in New Orleans, Louisiana. William Morrow Company. From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. In this candid autobiography, she shares her life. From her first job at the age of eighteen working in her brother’s bar, she has spent her entire professional life in the restaurant business, with her crowning achievement being the Commander’s Palace restaurant.

There were always lots of interesting people there from around the country, many from the culinary world. Used book in Good Condition. Raised in new orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. I don’t want a restaurant where a jazz band can’t come marching through.

In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks

William Morrow Company. Used book in Good Condition. Filled with wit, and lots of good times, in the Land of Cocktails is the ideal gift for cocktail lovers everywhere, sass, warmth, whether you're a novice or an old drinking pro. In this marvelously entertaining book—both a guide to making some of the world's best cocktails and a memoir of the authors' lives surrounded by family, and explanations of some of the unique, such as their now-famous Whoa, friends, introductions to the beloved, perhaps strange to some, boisterous Brennan family and their friends, and delicious food—there are recipes for familiar classics like the Corpse Reviver and the Old-Fashioned; New Orleans favorites like Brandy Milk Punch and the Sazerac; and new inventions created by Ti and Lally, Nellie!In the Land of Cocktails includes information on pairing food with cocktails, words and ways of life in New Orleans.

Used book in Good Condition. In the land of cocktailsproprietors of the legendary new orleans restaurant Commander's Palace, Ti and Lally are cocktail divas, spread-ing the gospel about how to make drinks properly, from why a true Sazerac can only be made with Peychaud's bitters to why hand-chipped ice is best for cocktails.

Gibbs Smith. Can't tell a gin fizz from a gimlet? think a sidecar is something you'd see at the racetrack? if your idea of a wild night is a few Lemondrop shots washed back with a Cosmo, much more than Ti Adelaide Martin and Lally Brennan, a French 75, a Cachaça Swing, and much, you're in need of some cocktail therapy! And there's no one better to tell you everything you need to know about a Brandy Crusta, who will take you on a rip-roaring trip.