Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 32
Book Description
Favorite Recipes from Famous New Orleans Restaurants
Author: New Orleans Kitchens
Author: Stacey MeyerPublisher: Gibbs Smith
ISBN: 1423610016
Category : Cooking
Languages : en
Pages : 218
Book Description
"A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums"--Page 2 of cover.
More Favorite Recipes from Famous New Orleans Restaurants
Author: 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).
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.
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.
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.
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' Best Ethnic Restaurants
Author: Ann BenoitPublisher: Pelican Publishing Company Incorporated
ISBN: 9781455618323
Category : Cooking
Languages : en
Pages : 224
Book Description
Seven continents, one city-taste the world in New Orleans. Over the course of the last 150 years, immigrants from Germany, Lebanon, Mexico, and more have contributed to the melting pot of New Orleans. Indulge in the best cuisine New Orleans has to offer with this book as your roadmap. Read summaries, view photographs, and try recipes for the Big Easy's landmark restaurants as well as its hidden gems. Locals and tourists alike will savor the unusual flavors of the city and the highlights of the best international eateries in this detailed food companion to the South's most diverse city.
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.
