Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors - Hardcover

Martin, Ti Adelaide; McPhail, Tory

Hardcover

ISBN 10: 006111989X ISBN 13: 9780061119897

Publisher: William Morrow Cookbooks, 2008

Synopsis

Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants

With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.

Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and back­country, as well as dozens of stunning photographs, proves it.

With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream.

Looking for something more traditional? Try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion.

Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.

About this title

About the Author:

Ti Adelaide Martin and Lally Brennan are first cousins and proprietors of Commander's Palace, Cafe Adelaide, and the Swizzle Stick Bar in the Loews New Orleans Hotel, with the outpost Brennan's of Houston run by Alex Brennan-Martin. Ti is also the author of Commander's Kitchen. The legendary Commander's Palace has won the James Beard Award for Most Outstanding Restaurant in America and was ranked #1 in New Orleans by Zagat seventeen times in a row.

Tory McPhail is currently the executive chef of Commander's Palace in New Orleans.

Review:

“Who better than the co-owner and executive chef of New Orleans’ legendary Commander’s Palace to show readers how to take fresh-from-nature provender and turn it into sophisticated restaurant fare? Many fine ideas in this one.” (Restaurant Hospitality)

About this edition

• Publisher: William Morrow Cookbooks
• Publication date: 2008
• ISBN 10: 006111989X
• ISBN 13: 9780061119897
• Binding: Hardcover
• Edition number: 1
• Number of pages: 256