The Times-Picayune
And, it seems that every cookbook season brings us a new cookbook from a favorite restaurant. This spring, it's Arnaud's turn.
"Arnaud's Restaurant Cookbook: Legendary Creole Cuisine," by Kit Wohl (Pelican Publishing, $29.95) was completely overseen by Wohl. With lavish photography by David G. Spielman, as well as historical photos, it no doubt will be one of the most attractive cookbooks published this year.
The last "Arnaud's Creole Cookbook" was published in 1988. This year is the 25th anniversary of Archie Casbarian's proprietorship of the restaurant, so it was time for updated recipes and also to mark the anniversary, said Wohl, who has handled public relations and advertising for the restaurant since the Casbarians bought it from Germaine Wells. At that time, Wohl "wound up digging under Mrs. Wells' bed, pulling out boxes and hunting recipes," she said with a laugh. "She had stacks of memorabilia, with menus, recipes, notes and scraps of things."
Wohl said the new cookbook project took four years, much longer than she anticipated.
"We foolproofed it," said executive chef Tommy DiGiovanni of the process. Wohl had four people "who did nothing but cook for two summers, cooked, checked, revised and cooked again," she said. "Then Chef Tommy would come over and taste-test it, to make sure it was dialed in then it went back to the restaurant, where Tommy had interns or new people test them."
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