Broussard's Restaurant Cookbook - New Orleans, Louisiana

Additional Details

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. 

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Condition: Back of dust jacket has small tear. Further good condition.