Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

Overview

Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.

Now home cooks can bring its unmatched ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (35) from $2.78   
  • New (4) from $29.95   
  • Used (31) from $0.00   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$29.95
Seller since 2005

Feedback rating:

(181)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2000 Hard cover First edition. New in new dust jacket. tiny dj edge shelfwear Sewn binding. Cloth over boards. 368 p. Contains: Illustrations. Audience: General/trade.

Ships from: Camden, DE

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$46.32
Seller since 2010

Feedback rating:

(17)

Condition: New
2000-10-01 Hardcover New Brand new & unread.

Ships from: Saint Michael, MN

Usually ships in 1-2 business days

  • Canadian
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$59.99
Seller since 2005

Feedback rating:

(293)

Condition: New
Hardcover New 0767902904 This is a hardcover book. ! ! ! NO DUST JACKET! ! ! ! ! NO DUST JACKET! !

Ships from: Staten Island, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$155.00
Seller since 2014

Feedback rating:

(187)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.

Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.

Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.

Read More Show Less

Editorial Reviews

From the Publisher
Advance Praise for Commander's Kitchen

"A delicious combination of Commander's classics and Chef Jamie's flavor and flair! What a restaurant! What a family!"
--Chef Emeril Lagasse

"For the very same reasons that Commander's Palace is a great, classic restaurant, Commander's Kitchen is a winner of a cookbook. It's generous in sharing recipes that are enormously appealing and user-friendly with a healthy seasoning of spunk and soul."
--Danny Meyer, coauthor of The Union Square Cafe Cookbook

"Step through the doors of Commander's Kitchen and celebrate the magical hospitality and vibrant cooking of New Orleans. The book's intoxicating imagery and seductive recipes will have you licking your lips in anticipation of Commander's tantalizing tastes. Chef Jamie Shannon is a fish expert extraordinaire, and his well-seasoned tips will lure you into the kitchen to create your own show-stopping memories."
--Leslie Beal Bloom, coauthor of Seafood Cooking for Dummies

"The Commander's Palace tradition of excellence, savored by so many generations during the last century, has been elegantly and clearly written for the new century in a book that defines, explains, and demonstrates New Orleans cooking at its best--Commander's Kitchen is for old-timers and newcomers alike, a feast for everybody."
-Peter Feibleman, author of American Cooking: Creole and Acadian

"One of my all-time favorite gastronomic destinations in the United States is New Orleans and Commander's Palace is, of course, at the top of my list of places to dine. Bravo Ti and Jamie for translating the culinary tradition of the legendary Brennan family into a book that the home cook can both enjoy reading and cooking from."
--Daniel Boulud, chef/owner of Restaurant Daniel and Cafe Boulud

Library Journal
Commander's Palace is a New Orleans landmark, known throughout the country for its "haute Creole" cuisine and exuberant hospitality. Martin is the manager and daughter of Ella Brennan, whose name, with her brother Dick's, is most closely associated with the restaurant's success (the Brennan clan has been in charge of the restaurant since 1946); Shannon has been the chef there for 16 years. Martin's readable text, offering background and family history, conveys the warmth that is one of the restaurant's hallmarks; Shannon provides the recipes, accompanied by numerous chef's tips. There are standards like New Orleans-Style Barbecue Shrimp, as well as newer dishes served to diners at special "Chef's Table" dinners, and even favorites from staff meals. Highly recommended. Copyright 2000 Cahners Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780767902908
  • Publisher: Crown Publishing Group
  • Publication date: 10/28/2000
  • Edition description: 1 ED
  • Pages: 368
  • Product dimensions: 8.15 (w) x 10.19 (h) x 1.11 (d)

Meet the Author

Ti Adelaide Martin is the daughter of Ella Brennan, called the "Queen of Creole Cuisine" by People magazine. In addition to running Commander's Palace with her family, Ti owns and operates Foodies Kitchen, which opened to rave reviews in 1999 and was awarded "Best Prepared Meals" by New Orleans magazine.  Trained at the Culinary Institute of America, Jamie Shannon has been at Commander's Palace for sixteen years, and the executive chef for eleven.
Read More Show Less

Read an Excerpt

Cocktails, Eye-openers, and Other Drinks

It has been said that New Orleans, surrounded on all sides by rivers, lakes, and marshes, owes its very existence to liquid. And left to the whims of Mother Nature, New Orleans would have vanished long ago, overtaken by the powerful Mississippi River, were it not for the Army Corps of Engineers, which changed the river's course.

Yet to many New Orleanians, there is another liquid history. You think New Orleans' greatest contribution to the world was jazz? How about the cocktail? It goes back to the French Quarter apothecaries of the 1790s, when, legend has it, A. A. Peychaud began adding his family's secret formula for bitters to brandy and dispensing it at his family's pharmacy.

"Join me in the bar for a cocktail," says my mother, Ella Brennan, to friends or friends of friends she greets at the door at Commander's Palace. The offer lies somewhere between a spontaneous suggestion and a command; but, nevertheless it's an offer that almost no one has ever refused and none has ever regretted. Mother has been on a lifelong mission to make sure as many people as possible experience the real New Orleans-her New Orleans. And that means your meal begins with a cocktail. And if you hesitate for even a moment when she asks what you'd like to drink, she'll probably say, "How about a Sazerac? You have to try a Sazerac." (If it's brunch, she'll probably say, "How about a Milk Punch?")

And so it begins-telling stories of old times and making new memories. She begins to weave the spell. People happily fall victim to her take on how life should be lived in her New Orleans.

The bar at Commander's Palace is small, squeezed between the kitchen and the patio with windows onto both. And like so many things at Commander's Palace, it just works, even though it's often crowded. In the 1970s, many American bars became automated, with machines dispensing the liquor to control costs. I remember our parents frowning on that, telling how a good restaurant gives a good solid freehand pour. And real bartenders flip, stir, and shake to get their froth. After all, it's all part of the show. We like to see a French 75 poured through a fancy strainer and a Ramos Gin Fizz shaken in a cocktail shaker with drama and flair before it gets strained into a cocktail glass. Now, if you add to that recipe a couple of tall tales and true tales, well, as we like to say, "That's what living in New Orleans is all about."

Cocktails are back-again. The fun of ordering a martini, a French 75, a stinger, a Cosmopolitan, or a Sazerac is back. For most of New Orleans, it never really left. This chapter is filled with our favorites-old and new. Cheers.

Brandy Milk Punch

makes 6 cocktails

Brandy Milk Punch is a smooth drink that helps soothe that morning-after feeling but is just as popular for brunches and Christmas gatherings. I also learned how nice and rejuvenating it is on my Mardi Gras float, where a gallon of Commander's Palace Brandy Milk Punch was the perfect boost during five hours of throwing beads to the crowd. Before long, various float-mates had joined in, and my punch consumption was up to 4 gallons. Years ago, one of them, a Mrs. Slatten, asked for a refill. When I apologetically told her there was no more, she got out her cell phone and sent her car and driver to Commander's Palace for a fresh supply. The driver met our float on the parade route and restocked us. A tradition lived on.

11/2 cups milk

1/2 cup heavy cream

12 ounces bourbon

1 egg white (optional)

1/2 cup sugar

1/2 cup very cold water

1 tablespoon vanilla extract

Nutmeg to taste

Combine  the milk, cream, bourbon, egg white, sugar, water, and vanilla in a large pitcher. Stir well, or, if you have a lid, shake. Serve in rocks glasses and sprinkle each cocktail with some nutmeg.

Bloody Mary

makes 1 drink

To quote Chef Jamie, "Our Bloody Mary is kick-ass." We use homemade horseradish, homemade Worcestershire, fresh vegetable juice, and pickled peppers (marinating in a huge wine barrel in the middle of the kitchen). We dip the rim of the glass into Creole seasonings, and we top off the drink with a splash of vodka from a bottle frozen into a block of ice that's carried to your table-with all eyes in the dining room following it. Now that's a Bloody Mary!

11/2 ounces vodka

1 teaspoon prepared horseradish, any color

1 teaspoon or 2 splashes Worcestershire sauce (homemade, if possible, page 305)

2 dashes Garden Hot Sauce (page 302) or hot sauce of your choice

1/2 cup vegetable juice or tomato juice

Garnish:

Creole Seafood Seasoning (ours, page 294, or store-bought), to taste

1 medium-sized pickled pepper, skewered with sugar cane or toothpick (see Note)

1 medium-sized piece pickled okra, skewered with sugarcane or  toothpick (see Note)

Place ice cubes in an Old Fashioned glass until it's two-thirds full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and okra.

Note: Although at Commander's we use sugarcane for our skewers, outside of our region you may not be able to buy it very readily, so skewer with toothpicks instead.

Chef Jamie's Tips

I use canned vegetable juice when I don't have access to freshly squeezed juice. If you like extra seasoning, as I do, season the top of the drink with a few grindings of freshly milled pepper and a sprinkling of kosher salt. (An Old Fashioned glass is another name for a rocks glass. Any 12-ounce cocktail glass will do the job.)

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Posted June 21, 2009

    I Also Recommend:

    Creole Delight

    I have yet to make a bad recipe from this book. The recipes do require a certain amount of finesse, yet they aren't so overly complicated that no one but a chef from Commander's could recreate. They're fun and different. Once you make these recipes everyone is bound to compliment you and demand you go to Le Cordon Bleu.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 20, 2001

    Absolutely wonderful

    I received this book as a Christmas gift and it is the only cookbook I have cooked out of since. It is an absolutely wonderful book that also tells the wonderful story of the Brennan family and the history of Commander's Palace. It also discusses the very interesting and complex day-to-day operations of the resturaunt at great length. The books recipes are very easy to follow and are not difficult execute. The best part is that the finished products are all absolutely delicious! The beautiful photographs of the completed dishes and of the inside of the resturaunt are great. Anyone who enjoys cooking or good food needs this masterpiece of a cookbook.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)