Arnaud's Restaurant Cookbook PDF Download
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Author: Kit Wohl
Publisher: Pelican Publishing Company
ISBN: 9781589803091
Category : Cookery
Languages : en
Pages : 0
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Book Description
Stories about the restaurant's history and l60 recipes.
Author: Kit Wohl
Publisher: Pelican Publishing Company
ISBN: 9781589803091
Category : Cookery
Languages : en
Pages : 0
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Book Description
Stories about the restaurant's history and l60 recipes.
Author: Gunter Preuss
Publisher: Pelican Publishing
ISBN: 9781565541399
Category : Cooking
Languages : en
Pages : 0
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Book Description
Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.
Author:
Publisher: Pelican Publishing Company
ISBN: 9781455600366
Category : Cooking
Languages : en
Pages : 232
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Book Description
Stories about the restaurant's history and l60 recipes.
Author: Kit Wohl
Publisher: Pelican Publishing
ISBN: 9781589804449
Category : Cooking
Languages : en
Pages : 0
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Book Description
"It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance"--Publisher website (May 2007).
Author: Wohl, Kit
Publisher: Pelican Publishing Company
ISBN: 9781455609444
Category :
Languages : en
Pages : 104
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Book Description
Filled with dozens of sumptuous and straightforward soup, gumbo, and bisque recipes from New Orleans's finest chefs, caterers, and restaurants, this collection was created with the home cook in mind. Each entry incorporates an anecdote or fond memory from the contributor.
Author: Kit Wohl
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618330
Category : Cooking
Languages : en
Pages : 104
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Book Description
Perfect for gatherings for NFL games, Mardi Gras, Jazz Fest, and more, this gorgeous cookbook offers more than forty festive recipes from famous New Orleans restaurants, along with photographs, history, musings, and stories. These classic Crescent City celebration recipes are knockouts for the eye and the taste buds.
Author: Farha Bano Ternikar
Publisher: Rowman & Littlefield
ISBN: 1442229438
Category : Cooking
Languages : en
Pages : 165
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Book Description
When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. This book presents a modern history of brunch not only as a meal, but also as a cultural experience. Relying on diverse sources, from historic cookbooks to Twitter and television, Brunch: A History is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East. Brunch takes us on a tour of a modern meal around the world. While brunch has become a modern meal of leisure, its history is far from restful; this meal’s past is both lively and fraught with tension. Here, Farha Ternikar explores the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed.
Author: Kit Wohl
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455617289
Category : Cooking
Languages : en
Pages : 104
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Book Description
Mix up a cocktail New Orleans-style. From highfalutin to down home, from Sazeracs to mint juleps, this gorgeous cocktail cookbook offers more than sixty recipes from famous New Orleans establishments and mixologists, along with photographs, history, and narratives. These Crescent City cocktails are easy on the eyes and the taste buds and can be paired with recipes from the New Orleans Classics Series.
Author: Poppy Tooker
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781455618767
Category : Cooking
Languages : en
Pages : 140
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Book Description
On her popular radio show of this name, Poppy Tooker has captured some amazing oral histories about the food of Louisiana. This book brings those words to the page, including interviews with Chef Leah Chase, Randy Fertel of Ruth's Chris, the Roman Candyman, Creole kosher cook Mildred Cover, and more. Mouthwatering recipes and outstanding portraits by world-renowned Photographer David Spielman beautifully garnish this delicious addition to Louisiana food literature.
Author: Alexandra Kennon
Publisher: Arcadia Publishing
ISBN: 1467142832
Category : History
Languages : en
Pages : 256
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Book Description
Every New Orleanian knows Leah Chase's gumbo, but few realize that the Freedom Fighters gathered and strategized over bowls of that very dish. Or that Parkway's roast beef po-boy originated in a streetcar conductors' strike. In a town where Antoine's Oysters Rockefeller is still served up by the founder's great-great-grandson, discover the chefs and restaurateurs who kept their gas flames burning through the Great Depression and Hurricane Katrina. Author Alexandra Kennon weaves the classic offerings of Creole grande dames together with contemporary neighborhood staples for a guide through the Crescent City's culinary soul. From Brennan's Bananas Foster to Galatoire's Soufflé Potatoes, this collection also features a recipe from each restaurant, allowing readers to replicate iconic New Orleans cuisine at home.
