Average Reviews:
(More customer reviews)I love cookbooks like this, where the reader gets a sampler of different recipes from different restaurants. Alton Brown's Asphalt book is fun; so, too, are Guy Fieri's books on delis, diners, and dives. Here, the focus is on Louisiana restaurants and some typical recipes from each. The book is ordered by geographic area: New Orleans Metro, North Shore, Plantation Country, Cajun Country, Crossroads, and Sportsman's Paradise.
It's fun just to skim this book and explore different recipes. For instance, New Orleans Metro. There has to be a recipe from K-Paul's Louisiana Kitchen. What about Chicken and Andouille Smoked Sausage Gumbo? Ingredients: chicken, Paul Proudhomme's Meat Magic, onions, green bell papers, celery, flour, vegetable oil, chicken stock, andouille sausage, minced garlic, and hot cooked rice. And, of course, Emeril Lagasse's restaurants have some featured recipes--such as Cedar Plank Fish with Citrus Horseradish Crust (NOLA), Veal Marcelle (Delmonico), and Banana Cream Pie with Caramel Drizzles and Chocolate Sauce (Emeril's). Pork tenderloin dishes are sometimes tricky, given the nature of the meat. But there is what appears to be a neat recipe from Ralph Brennan's BACCO, Rosemary and Garlic Marinated Pork Tenderloin.
Recipes from other regions? One of my colleagues cooks up classic food for a Mardi gras party. This is where I came to enjoy Alligator and crawfish. A North Shore restaurant, Trey Yuen, has one recipe for each: Szechuan Spicy Alligator, Crawfish with Spicy Lobster Sauce.
From Plantation Country, Primo's and its Veal Primo. There is a lot going on here! The veal itself (cooked in butter, with crabmeat, lemon juice, pepper, and Gruyere cheese. Then a sauce featuring peppercorns, brandy, and pate de fois gras. Two other sauces--Meuniere sauce and Hollandaise sauce. I'm never likely to prepare and eat this (too rich!) but, boy, does it look delicious as I read the recipe! Then, from Cajun Country, Crawfish Casserole from the Harbor Seafood Restaurant. Finally, from Sportsman's Paradise (northern Louisiana--I actually learned some geography from this book). The example here, The Brandy House Restaurant's dish, Bayou stir-fry.
Anyhow, this book is a lot of fun--for its recipes, for learning a bit about some apparently excellent restaurants, and a little bit about Louisiana.
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Imagine preparing signature dishes from over 100 of the Louisiana's leading restaurants right in your own kitchen! These 350-plus recipes will enable you to do just that. From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, world-renowned Louisiana cuisine is captured here in all its tasteful glory.The cookbook is divided into the different regions of the state, and serves as a guide to Louisiana's finest dining experiences. In addition to the recipes, there is interesting historical iinformation about the restaurants and the chefs that have made them famous.Included are thirty-one restaurants in New Orleans and the North Shore - all of which have rebounded from Katrina and are offering some of their most spectacular recipes to the collection.
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