Broussard's Restaurant Cookbook - Hardcover

Preuss, Gunter; Preuss, Evelyn

Hardcover

ISBN 10: 1565541391 ISBN 13: 9781565541399

Publisher: Pelican Publishing, 1996

Synopsis

Creative Creole cuisine in an elegant restaurant. Historic architecture of New Orleans and a passion for life's finer elements come together at Broussard's. Presented are delectable recipes from one of the city's culinary treasures intertwined with the history of this New Orleans' landmark. Each entry provides a wine and music pairing to enhance the sensory experience.

About this title

About the Author:

ANN BENOIT is a food historian inspired by her respect for the Creole tradition of New Orleans.

Review:

Its contemporaries are the famed Arnaud's, Antoine's, and Napoleon House. Although this Grand Dame of French Quarter restaurants was neither named after royalty nor made the subject of a novel, it has nevertheless had a long and colorful history, boasting regular guests such as Humphrey Bogart, Marilyn Monroe, Tennessee Williams, and William Faulkner.

Now under its current proprietors, Gunter and Evelyn Preuss, Broussard's is enjoying praise for its new chef, Harvey Loumiet, its updated menu and "sparkling" atmosphere. The Broussard's Restaurant Cookbook reflects this "splendrous Broussard's Redux," a blending of the best from the past, "brought to a higher level of finish."

A traditional cookbook, the chapters are comprised of Appetizers, Soups, Seafood, Poultry, Meat, Vegetables, Salad, Dessert, and Sauces (absolutely necessary in Frenchbased cuisines). The recipes themselves, however, are refreshingly imaginative. Chef Loumiet and Chef Preuss have deftly combined New Orleans' various ethnic traditions into "a somewhat lighter cuisine." Dishes such as Stuffed Eggplant Bayou Teche with Warm Remoulade Sauce, Quail Louisiana with Fresh Sage and Green Onion Stuffing, Veal Medallions and Louisiana Crabcake with Shitake Cabernet Sauce invigorate the traditional Creole canon of cooking. By the way, Broussard's crabmeat dishes have been called "some of the best tasting crabmeat concoctions in the business."

This cookbook celebrates 75 years of outstanding cuisine and the Broussard's tradition. The legend, the hospitality, the celebrities, and the flamboyance started by its spirited and inspired founder Joseph "Papa Joe" Broussard graciously allows us to bring it all home to the kitchen. -- From the Publisher

About this edition

• Publisher: Pelican Publishing
• Publication date: 1996
• ISBN 10: 1565541391
• ISBN 13: 9781565541399
• Binding: Hardcover
• Edition number: 1
• Number of pages: 213