Commander's Palace New Orleans Cookbook

Additional Details

Description: There is a quiet culinary revolution going on at Commander's Palace, a 100 year old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "new" New Orleans cuisine, dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rockefeller, trout amandine, and pompano en papillotte. 

At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors, and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted.

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant. 

There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees. 

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Condition: Title page has a gift inscription in ink. Further, good condition.