Brennan's New Orleans Cookbook PDF Download
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Author: Hermann B. Deutsch
Publisher: Pelican Publishing Company
ISBN: 9781455620197
Category : Cooking
Languages : en
Pages : 0
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Book Description
Originally published: New Orleans: R.L. Crager, 1961.
Author: Hermann B. Deutsch
Publisher: Pelican Publishing Company
ISBN: 9781455620197
Category : Cooking
Languages : en
Pages : 0
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Book Description
Originally published: New Orleans: R.L. Crager, 1961.
Author:
Publisher: Pelican Publishing Company
ISBN: 9781455601523
Category : Cooking
Languages : en
Pages : 272
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Book Description
Author: Pip Brennan
Publisher:
ISBN: 9780963981905
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
The 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 first time. Each recipe has been home tested to ensure its accuracy. Photos of the restaurant's elegant decor and surroundings as well as its fabulous cuisine are features in full color. (Brennan's, Inc.)
Author: Hermann B. Deutsch
Publisher:
ISBN:
Category :
Languages : en
Pages : 235
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Book Description
Author: Ella Brennan
Publisher: Clarkson Potter
ISBN: 9780517550496
Category : Cookery, American
Languages : en
Pages : 0
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Book Description
A collection of over 175 recipes for American regional dishes gathered from "Commander's Palace," a restaurant in New Orleans which specializes in Southern cuisine.
Author: Rima Collin
Publisher: Knopf
ISBN: 0394752759
Category : Cooking
Languages : en
Pages : 266
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Book Description
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author: Lena Richard
Publisher: Pelican Publishing Company
ISBN: 9781565545885
Category : Cooking
Languages : en
Pages : 0
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Book Description
Originally published: Boston: Houghton Mifflin, 1940.
Author: Ella Brennan
Publisher: Gibbs Smith
ISBN: 1423642562
Category : Biography & Autobiography
Languages : en
Pages : 303
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Book Description
In this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don’t want a restaurant where a jazz band can’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander’s Palace, it became the city’s most popular restaurant. Many of the city’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.
Author: Dickie Brennan
Publisher: Dickie Brennan & Company
ISBN: 9781931757003
Category : Cooking
Languages : en
Pages : 0
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Book Description
Palace Caf: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.
Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770434207
Category : Cooking
Languages : en
Pages : 256
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Book Description
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
