Broussard's Restaurant Cookbook - New Orleans, Louisiana
Broussard's Restaurant Cookbook by the owners of the famous New Orleans, Louisiana restaurant share the restaurant's recipes in this imaginative cookbook. Known for its combination of Creole cuisines and French classics, Broussard's has been a New Orleans landmark since 1920. Bring its nostalgia home with you! Enjoy preparing Broussard's dishes in your home kitchen.
Format: Hardcover with dust jacket, 213 pages
Publisher: Pelican Publishing Company
Author: Gunter and Evelyn Preuss
Description: Under its proprietors, Gunter and Evelyn Preuss, Broussard's is enjoying praise for its updated menu and its sparkling atmosphere. Broussard's Restaurant Cookbook reflects this splendrous Broussard's Redux, a blending of the best from the past, brought to a higher level of finish.
A traditional cookbook, the chapters are comprised of Appetizers, Soups, Salads, and Vegetables, Sauses (absolutely necessary in French-based cuisines), and Dressings, Seafood, Poultry and Game, Meats, and Desserts and Sweet Sauces. The recipes themselves, however, are refreshingly imaginative.
Chef Preuss has defly combined New Orelans' various ethnic traditions into a somewhat lighter cuisine. Dishes such as Stuffed Eggplant Bayou Teche with Warm Remoulade Sauce, Quail Louisiana with Fresh Sage and Green Onion Stuffing, and Veal Medallions and Louisiana Crabcakes with Shitake-Cabernet Sauce invigorate the traditional Creole canon of cooking. Broussard's crabmeat dishes have been called "some of the best tasting crabmeat concoctions in the business."
This cookbook celebrates nearly a century of outstanding cuisine and the Broussard's tradition -- the legend, the hospitality, the celebrities, and the flamboyance started by its spirited and inspired founder Joseph (Papa Joe) Broussard -- and ensures it will live on in kitchens across the country.
Condition: Back of dust jacket has small tear. Further good condition.
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