New Orleans Classic Desserts: Recipes from Favorite Restaurants

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9781589804449: New Orleans Classic Desserts: Recipes from Favorite Restaurants

Quintessential desserts from America's favorite food city.

This gift cookbook is a collection of favorite delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled include examples of signature New Orleans dishes invented or raised to their highest level in this city. Legends, lore, and musings accompany each recipe, topped off with delicious photographs. Selections include bread pudding from Bon Ton Café, bananas Foster from Brennan's, cherries jubilee from Broussard's, sweet potato pie from Dooky Chase, crème caramel from Galatoire's, pecan pie from Camelia Grill, crème brûlée from Arnaud's, turtle cookies from the once-ubiquitous McKenzie's bakeries, pralines from the Poor Clares, and banana cream pie from Emeril's.

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From the Publisher:

Quintessential desserts from America's favorite food city.

From the Back Cover:

“Any time you need reassurance about the state of New Orleans, you can renew your faith at the city’s world-famous restaurants with Emeril’s Banana Cream Pie, Broussard’s Cherries Jubilee, or Galatoire’s Crème Caramel; or, equally as reviving, simply look through and cook from Kit Wohl's mouth-watering book, which is a treasure trove of her city’s sweet legacy.“
—Lily Binns, Saveur magazine

“Wohl’s informative background notes offer intriguing morsels on each dessert’s uniqueness...The author’s own vividly appetizing full-color photographs rendered in extreme close-up may seduce readers into virtually licking the book’s pages."
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“Odd, really, why there hasn’t been a book devoted to the wide range of New Orleans desserts. Now there is, and it’s as fine a book as one could ask for, beautiful in its illustrations, sound in its judgments, and tantalizing in its recipes.”
—John Mariani, author and columnist

“The book reads like a series of short stories, the photographs are so wonderful you want to lick them, and the desserts themselves will bring you to your knees in joy. It just doesn’t get any better than this!”
—Linda Ellerbee, author

“Savoring these treasured New Orleans recipes is almost as good as being there again. Close your eyes and experience the city. Heaven on your tongue.”
—Sue Grafton

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Wohl, Kit
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Book Description Pelican Publishing Company, 2007. Hardback. Book Condition: New. Language: English . Brand New Book. Any time you need reassurance about the state of New Orleans, you can renew your faith at the city s world-famous restaurants, or.simply look through and cook from Kit Wohl s mouth-watering book. --Lily Binns, Saveur magazine It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city s renowned sweet tooth, complete with straightforward recipes for creating easy elegance. Entries include bread pudding from Bon Ton Cafe, bread pudding souffle from Commander s Palace, sweet potato pie from Dooky Chase Restaurant, creme brulee from Arnaud s, pecan pie from Camellia Grill, creme caramel from Galatoire s, Bananas Foster from Brennan s, cherries jubilee from Broussard s, and Emeril s banana cream pie to name just a few of the forty-six recipes gathered from chefs, friends, and local culinary celebrities. Each recipe includes stories about the dessert and its contributor, whether it is a glance at the dessert s origins, the chef or restaurant s history, or a description of family memories, city celebrations, or evocative experiences tied to the dishes. Although all the desserts are created with the nonprofessional cook in mind, some particularly easy-to-make dishes include the simplest King Cake you have ever imagined and a tried and true lemon ice box pie inspired by a mother s wisdom. Inclusions of classic restaurateurs and establishments no longer with us, like Chef Warren LeRuth, Crozier s, Bealuh Ledner, and McKenzie s Bakeries, demonstrate how influential their new or reinvented desserts were and how their classic recipes continue to permeate today s dessert menus throughout the city and the country. Bookseller Inventory # AAS9781589804449

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Book Description Pelican Publishing Company, 2007. Hardback. Book Condition: New. Language: English . Brand New Book. Any time you need reassurance about the state of New Orleans, you can renew your faith at the city s world-famous restaurants, or.simply look through and cook from Kit Wohl s mouth-watering book. --Lily Binns, Saveur magazine It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city s renowned sweet tooth, complete with straightforward recipes for creating easy elegance. Entries include bread pudding from Bon Ton Cafe, bread pudding souffle from Commander s Palace, sweet potato pie from Dooky Chase Restaurant, creme brulee from Arnaud s, pecan pie from Camellia Grill, creme caramel from Galatoire s, Bananas Foster from Brennan s, cherries jubilee from Broussard s, and Emeril s banana cream pie to name just a few of the forty-six recipes gathered from chefs, friends, and local culinary celebrities. Each recipe includes stories about the dessert and its contributor, whether it is a glance at the dessert s origins, the chef or restaurant s history, or a description of family memories, city celebrations, or evocative experiences tied to the dishes. Although all the desserts are created with the nonprofessional cook in mind, some particularly easy-to-make dishes include the simplest King Cake you have ever imagined and a tried and true lemon ice box pie inspired by a mother s wisdom. Inclusions of classic restaurateurs and establishments no longer with us, like Chef Warren LeRuth, Crozier s, Bealuh Ledner, and McKenzie s Bakeries, demonstrate how influential their new or reinvented desserts were and how their classic recipes continue to permeate today s dessert menus throughout the city and the country. Bookseller Inventory # AAS9781589804449

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