Louisiana Cookin' magazine
Combine one part history, a dash of heritage and a full measure of authentic Creole cuisine and the result is an elegant coffee table book that doubles as your new favorite cookbook. Arnaud's Restaurant Cookbook is simply one of the best cookbooks to hit the shelves in years. Lushly illustrated with a combination of historical photographs and seductive food photos, this is one of those books destined for kitchen counters and cookbook collections coast to coast.
Author Kit Wohl writes from the heart and appeals to the senses, even when describing plain old oysters:"Briny, plump oysters, so fresh you can smell the Gulf breeze, are one of New Orleans' favorite stages for culinary creativity. They might be served with the iridescent shell open, glistening on a bed of crushed ice, or starring in a favorite recipe."
About those recipes: The book contains more than 160 savory concoctions, some undeniably easy to recreate at home, and others that will take some patience to master. Here you will learn how to create artichokes stuffed with shrimp and Brie for the cocktail hour, (and even an authentic Sazerac cocktail), as well as a full grilled pork loin with braised red cabbage and mushrooms for a standout dinner party. Lemon Soufflé? Surprisingly simple. Pompano en Papillote? Why not. This book is going to rock your culinary world in a most delightful way.
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