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Commander's Kitchen: Take Home the True Tastes of New Orleans with More than 150 Recipes from Commander's Palace Restaurant [Kõva köide]

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  • Formaat: Hardback, 364 pages, kõrgus x laius: 254x203 mm, Illustrations
  • Ilmumisaeg: 28-Jul-2026
  • Kirjastus: Susan Schadt Press, LLC
  • ISBN-13: 9798999893727
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Commander's Kitchen: Take Home the True Tastes of New Orleans with More than 150 Recipes from Commander's Palace RestaurantSuurem pilt
  • Formaat: Hardback, 364 pages, kõrgus x laius: 254x203 mm, Illustrations
  • Ilmumisaeg: 28-Jul-2026
  • Kirjastus: Susan Schadt Press, LLC
  • ISBN-13: 9798999893727
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9798999893727.html
Not many cookbooks have so many winning ingredients as does Commanders Kitchen! The knowledge, experience, and devotion of Ti Martin and the legendary Brennan family mixed in with the talent and creativity of Chef Jamie Shannon make for a must-have cookbook!



Paul Prudhomme, chef and owner, K-Pauls Louisiana Kitchen



Commanders Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isnt complete without a meal at Commanders Palace.



Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurants fascinating culinary intersectiona New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavorsCommanders Kitchen takes readers behind the doors of a truly exciting culinary experience.



Featuring 150 recipes from the restaurants extensive offerings and other Brennan family recipes, Commanders Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Soufflé. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleansstyle bash, and juicy tidbits of Commanders Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commanders Palace spirit, Commanders Kitchen lets the good times, and the exceptional dining, roll.

Arvustused

"A delicious combination of Commander's classics and Chef Jamie's flavor and flair! What a restaurant! What a family!" -Chef Emeril Lagasse

"For the very same reasons that Commander's Palace is a great, classic restaurant, Commander's Kitchen is a winner of a cookbook. It's generous in sharing recipes that are enormously appealing and user-friendly with a healthy seasoning of spunk and soul." --Danny Meyer, coauthor of The Union Square Cafe Cookbook

"Step through the doors of Commander's Kitchen and celebrate the magical hospitality and vibrant cooking of New Orleans. The book's intoxicating imagery and seductive recipes will have you licking your lips in anticipation of Commander's tantalizing tastes. Chef Jamie Shannon is a fish expert extraordinaire, and his well-seasoned tips will lure you into the kitchen to create your own show-stopping memories." -Leslie Beal Bloom, coauthor of Seafood Cooking for Dummies

"The Commander's Palace tradition of excellence, savored by so many generations during the last century, has been elegantly and clearly written for the new century in a book that defines, explains, and demonstrates New Orleans cooking at its best--Commander's Kitchen is for old-timers and newcomers alike, a feast for everybody." -Peter Feibleman, author of American Cooking: Creole and Acadian

"One of my all-time favorite gastronomic destinations in the United States is New Orleans and Commander's Palace is, of course, at the top of my list of places to dine. Bravo Ti and Jamie for translating the culinary tradition of the legendary Brennan family into a book that the home cook can both enjoy reading and cooking from."

--Daniel Boulud, chef/owner of Restaurant Daniel and Cafe Boulud

Restaurateur, entrepreneur, and author Ti Adelaide Martin is a vocal advocate for genuine hospitality in business, her city of New Orleans, and various causes close to her heart. Recently, Martin dedicated herself to celebrating the 125th anniversary of Commander's Palace, hosting The American Cuisine and Hospitality Symposium alongside her family. Expressing her deepest passion for restaurants, Martin credits her mother, Ella Brennan, for igniting this love. A dream came true when she co-authored this book with her mother, Miss Ella of Commander's Palace. As co-proprietor of Commander's Palace since 1997 with her cousin Lally Brennan, Martin takes pride in the restaurant's future. She emphasizes that while they hold the keys to Commander's, the restaurant truly belongs to New Orleans. Across all her ventures, Martin strives to exceed expectations, representing not just the food but also the way of life, soul, and spirit that define New Orleans. Trained at the Culinary Institute of America, Jamie Shannon has been at Commanders Palace for sixteen years, and the executive chef for eleven.