Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 32
Book Description
Favorite Recipes from Famous New Orleans Restaurants
Author: Favorite Recipes from Famous New Orleans Restaurants
Author: Express Publishing Co. StaffPublisher:
ISBN: 9780938440123
Category : Cooking, American
Languages : en
Pages : 63
Book Description
New Orleans Classic Desserts
Author: Kit WohlPublisher: Pelican Publishing
ISBN: 9781589804449
Category : Cooking
Languages : en
Pages : 0
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).
Lost Restaurants of New Orleans
Author: Peggy Scott LabordePublisher: Pelican Publishing Company, Inc.
ISBN: 1589809971
Category : Cooking
Languages : en
Pages : 276
Book Description
From Café de Réfugiés, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.
More Favorite Recipes from Famous New Orleans Restaurants
Author: Louisiana's Best Restaurant Recipes
Author: John M. BaileyPublisher: Quail Ridge Press
ISBN: 9781893062962
Category : Cooking
Languages : en
Pages : 380
Book Description
Imagine preparing signature dishes from over 100 of Louisiana's leading restaurants right in your own kitchen. These 350 recipes will enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana restaurant recipes are now at your fingertips.
Galatoire's Cookbook
Author: Melvin RodriguePublisher: Clarkson Potter
ISBN: 0307236374
Category : Cooking
Languages : en
Pages : 274
Book Description
Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.
Brennan's New Orleans Cookbook
Author: Hermann B. DeutschPublisher: Pelican Publishing Company
ISBN: 9781455620197
Category : Cooking
Languages : en
Pages : 0
Book Description
Originally published: New Orleans: R.L. Crager, 1961.
Signature Tastes of New Orleans
Author: Steven W. SilerPublisher:
ISBN: 9781927458297
Category : Cooking
Languages : en
Pages : 0
Book Description
From the hidden treasures tucked away in Treme to sweeping panoramic views overlooking the Mississippi River, these are sights, tastes and stories of our favorite restaurants. With over 70 restaurant recipes, historic photos and trivia about the city, the range of amazing food that is uniquely New Orleans is showcased. Enjoy the secret recipes from Commander's Palace, Cafe Du Monde and many, many more of the iconic restaurants of the Big Easy. An homage in words and pictures, Signature Tastes of New Orleans captures the culinary essence of restaurants from the Crescent City. New Orleans Pralines 11/2 C. sugar 3/4 C. light brown sugar, packed 1/2 C. milk 6 Tbsp butter (3/4 stick) 11/2 C. pecans (roasted optional) 1 Tbsp vanilla 1. To roast pecans, bake them on a sheet pan at 275°F for twenty to twenty-five minutes, until slightly browned and fragrant. 2. Combine all ingredients and bring to a softball stage (238-240°F), stirring constantly. (When you place a spoonful into a glass of water and it sticks to the side.) 3. Remove from heat. 4. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. 5. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath. Cool.
Crescent City Cooking
Author: Susan SpicerPublisher: Knopf
ISBN: 0307518272
Category : Cooking
Languages : en
Pages : 418
Book Description
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
