Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine

Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine

by Kit Wohl
     
 

"Critic-Proof. This glittery old-line Creole institution manages to keep on sparkling with such winners as grand puffs of souffle potatoes, and a silky and rich oyster stew with cream. Dress up and bask in the finery of the handsome old main dining room."
DIVERSION

"If you'd rather dine in style, reserve a table in the nostalgic main dining room, with its

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Overview

"Critic-Proof. This glittery old-line Creole institution manages to keep on sparkling with such winners as grand puffs of souffle potatoes, and a silky and rich oyster stew with cream. Dress up and bask in the finery of the handsome old main dining room."
DIVERSION

"If you'd rather dine in style, reserve a table in the nostalgic main dining room, with its gorgeous mosaic floors and beveled glass windows, or in the Arnaud's Jazz Bistro, where you can indulge your appetite for food and jazz alike."
TRAVEL & LEISURE

"They also have the city's first crème brûlée, and the best and most dramatic version of bananas Foster and café brûlot around."
CITY BUSINESS

"From the moment you arrive, festivity fizzes in the air. More of the past unfolds on Arnaud's second floor in the Mardi Gras Museum with an astounding display of exquisite jeweled ball gowns and other memorabilia. . . . You don't want to miss this."
SOUTHERN LIVING

"Arnaud's is the real deal. The loud, bright landmark will stuff you with velvety seafood gumbo, oysters Bienville (created here) and pommes soufflé."
John Mariani, ESQUIRE MAGAZINE

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Editorial Reviews

Library Journal
The life span of most restaurants is shorter than that of the average household pet, so when an eatery can claim to have remained open for 87 years, it is an accomplishment indeed. Arnaud's Restaurant of New Orleans opened its doors in 1918, and this book-a tidy marriage of Creole recipes and New Orleans history written by a close associate of the current owners-serves as a tribute to the institution's culinary staying power. Arnaud's has known only two family proprietors since its inception; some of the items on the menu, e.g., Shrimp Arnaud, date back to the original list of fare and can still be ordered today. Also included are history on the featured dishes and explanatory notes that will help weekend warriors attempting to put food to plate. Recipe ingredients should be easy enough for most people to purchase. Beautifully illustrated and well organized, this is recommended for public libraries with extensive cookbook collections.-Sean Michael Fleming, Lebanon P.L., NH Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781589803091
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
05/28/2005
Series:
Restaurant Cookbooks Ser.
Pages:
224
Sales rank:
712,840
Product dimensions:
10.18(w) x 10.18(h) x 0.94(d)

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