Prepare your appetite for dishes from Restaurant August, Arnaud's, Commander's Palace, Cochon, Antoine's, Herbsaint, Galatoire's, Dickie Brennan's Bourbon House, La Côte Brasserie, and other bistros, cafés, and restaurants that have made dining in New Orleans an art. Imagine shooters that don't intoxicate: sublime crawfish or shrimp in sake cups, raw oysters served in a shot glass, dancing in flavorful finery. Contemplate shrimp in a number of guises, beef carpaccio, and deviled quail eggs capped with caviar.
Whether sampled at friends' homes, on balconies or patios, served as elegant picnic fare in parks or neutral grounds, or prepared as delicious additions to your own table, the fifty featured dishes, borrowed from the city's renowned restaurants and chefs, will immerse home cooks in the traditions and flavors of New Orleans. Though gleaned from the experience, confidence, and special methods of the trained chef--from grand old culinary gals to feisty young upstarts--this cookbook is written with the home cook in mind and will turn any novice into a professional.
Kit Wohl is an author and artist with a passion for the culinary arts. Her first book, Arnaud's Restaurant Cookbook, received national acclaim. She also wrote and photographed New Orleans Classic Desserts and New Orleans Classic Seafood, all published by Pelican. Wohl and her husband, Billy, live in New Orleans.
Cover photograph by Kit Wohl
Printed in China
Anonymous
Posted January 16, 2010
No text was provided for this review.
Overview
Prepare your appetite for dishes from Restaurant August, Arnaud's, Commander's Palace, Cochon, Antoine's, Herbsaint, Galatoire's, Dickie ...