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Commander's Kitchen : Take Home the True…

Commander's Kitchen : Take Home the True Taste of New Orleans With More… (edition 2000)

by Ti Adelaide Martin

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811148,805 (3.79)2
Title:Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaur
Authors:Ti Adelaide Martin
Info:Broadway (2000), Hardcover, 368 pages
Collections:Your library

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Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaur by Ti Adelaide Martin



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Best used by accomplished cooks. Regional ingredients may be difficult to come by. The narrative isn't engrossing, but there is a solid breadth of Southern recipes and desserts. ( )
  kat_with_a_book | Oct 4, 2016 |
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Amazon.com Amazon.com Review (ISBN 0767902904, Hardcover)

Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.

"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm

(retrieved from Amazon Thu, 12 Mar 2015 18:20:02 -0400)

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