The new Arnaud's Restaurant Cookbook -- New Orleans Legendary Creole Cuisine by Kit Wohl (Pelican Publishing Co., Gretna, 2005, $29.95) is equally interesting as a coffee table book and a cookbook.

The more than 200 pages in the book are filled not only with some 160 recipes that are surprisingly easy to follow, but also boast beautiful color pictures of food and elements of the restaurant by photographer David Spielman. The book is made even more fun with sprinklings of snapshots and stories about the restaurant, history and the people who made it famous and perpetuated its reputation.

Open for 87 years, Arnaud's has become a Creole standard of good taste and elegant dining among locals and visitors alike. This book includes recipes for dishes for which Arnaud's has always been known and more contemporary culinary innovations. It details for the home chef how to make beautiful smoked salmon rosettes and even how to prepare frozen bottles of vodka for festivities. There's an entire section of oyster recipes, including the restaurant's signature Oysters Arnaud as well as Oysters Bienville, Rockefeller, Kathryn, Suzette, Ohan (father of current owner Archie Casbarian), en brochette and on the half-shell. A later section details how to make oyster soup, turtle soup, seafood courtbouillon, various seafood bisques and more. There are recipes for salad dressings, dish sauces, fish and seafood favorites, beef, fowl and anything else you could desire.

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