The Commander's Palace New Orleans Cookbook | Ella Brennan, Dick Brennan

The Commander's Palace New Orleans Cookbook | Ella Brennan, Dick Brennan | DELICIOUS FROM FIRST PAGE TO LAST!

books:

The Commander's Pa...

	The Commander's Palace New Orleans Cookbook Ella Brennan, Dick Brennan Clarkson Potter, 1984 - 224 pages average customer review:based on 4 reviews view larger image
	for more information click here

There is a quiet culinary revolution going on at Commander's Palace a one-hundred-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 Rocketeller, 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 Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors.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 results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."

The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. 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.

Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

for more information click here

Just like a trip to New Orleans

As a proud owner of literally hundreds of cookbooks, it's always a wonderful surprise to discover a terrific book that I've never seen or heard of before. The Commander's Palace New Orleans Cookbook is just such a book. This book was recently used as the basis of two recipes in a gourmet cooking class I attend once a week, and the results were outstanding, to say the least. We started the meal with Commander's Garlic Bread which was served with Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil. The main course, grilled salmon and barbequed mouth watering smoked spare ribs, were simply out of this world ... with a sauce inspired by this book's suggestions. But when we got to the dessert! We made Bananas Foster, a favorite dessert in New Orleans, and one of the most rich and wicked desserts you'll find anywhere - flambéed with banana liqueur and rum, and served over vanilla ice cream. This recipe alone will transport you to another world... a world that will have your taste buds swirling for days and leave you hankering for a trip to New Orleans to visit the Palace yourself.

for more information click here

DELICIOUS FROM FIRST PAGE TO LAST!

COMMANDER'S IS A WELL-KNOWN RESTAURANT IN NEW ORLEANS THAT IS A PART OF THE HISTORY AND FABRIC OF THIS CITY...I LOVE THE RECIPES IN THIS COOKBOOK, AND I FEEL LIKE I'M DINING THERE USING IT. YOU CAN MAKE THE DELICIOUS DRINKS & APPETIZERS WHICH ARE GREAT FOR TWO OR A PARTY...OR YOU CAN MAKE A WONDERFUL COMMANDER'S DINNER TO DESSERT! IF YOU HAVEN'T BEEN TO THE RESTAURANT YOU MUST GO....BUT THE COOKBOOK HELPS GET YOU THERE IF YOU CAN'T COME TO NOLA. I'M SO GLAD COMMANDER'S HAS REOPENED, BUT IT'S GREAT TO HAVE THEIR COOKBOOK SO I CAN ENJOY THE FOOD ANYTIME.

for more information click here

Great recipes

I purchased this last year for myself and haven't had much chance to use it until this Thanksgiving. I have used some of the hints and recipes. I used the oyster dressing recipe for the first time and everyone says it was the best we ever had. We all loved it, but it did take such a long time to prepare....it would have helped if I had some good old stale New Orleans french bread to make crumbs! I used the creole seasoning on the turkey and it was delicious. Since then, I used it (just a bit) on a steak and it was really good, too. There are more recipes I plan to use. For the most part: you can't be in much of a hurry while cooking, but OMG, it is so worth the effort. I recommend this book!!!!

for more information click here

Expected more...

I bought this expecting to be blown away, but was disappointed. I knew it was an older cookbook... so I blame myself to some extent. I guess I was looking for the food I know from the more recent chefs there. Though I am an adventurous cook, I found many of these recipes weren't very approachable. Enjoyed the stories, but wish I had found more recipes that are do-able outside a restaurant kitchen.

products you might be interested in

recommendations

Some Cookbooks for a Creole or Cajun Kitchen
My favorite Cook Books
Experience New Orleans