From the Publisher:
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's 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 Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.
About the Authors:
To Adelaide Martin is the Founder ; Co-Proprietor of The Commander's Family of Restaurants. Restaurateur, entrepreneur, author and sought-after speaker Ti Adelaide Martin is an outspoken champion for true hospitality in business, for her city and for the many causes she devotes herself to.
Jamie Shannon was hired by Chef Emeril Lagasse in 1984 to join his kitchen staff at Commander's Palace, the famed New Orleans restaurant owned and operated by the legendary Brennan family. When Emeril left in 1990, Jamie became executive chef and stayed at Commander's Palace until his untimely death in November of 2001, at the age of 40.
Release Date: 2000
Condition: Like New
