Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors. This item is unavailable.
Martin, Ti Adelaide; McPhail, Tory
Language: English
Published by William Morrow & Company, 2008
- Hardcover
- Used
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.ThriftBooks-Reno
AbeBooks seller since May 25, 2012
Condition: Used - Very good
US$ 6.67
Item description from seller
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G006111989XI4N00
- Title
- Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors
- Author
- Martin, Ti Adelaide; McPhail, Tory
- Publisher
- William Morrow & Company
- Publication year
- 2008
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 006111989X
- ISBN 13
- 9780061119897
- Item weight
- 1.62 pounds
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.
"Synopsis" may belong to another edition of 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.
"About the title" may belong to another edition of this title.