Synopsis
Documenting the kitchen of the restaurant Brennan's of Houston, this guide allows readers to observe the line cooks, dishwashers, and salad and pastry chefs as they prepare an exciting revival of classic dishes and Texas Creole cuisine with a twist. Chapters correspond to the seven courses served, from the lagniappe through dessert.
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About the Author
Chef Randy Evans trained at the Art Institute of Houston's Culinary Arts Program. His initial expertise is in charcuterie, a facet of the French culinary art since the 1400s. Now executive chef at Brennan's of Houston, he teaches up-and-coming chefs and leads the restaurant in creative development.
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The Kitchen Table Brennans of
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Kitchen Table: Brennan's of Houston
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