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Palace Cafe: The Flavor of New Orleans

Dickie Brennan

4 ratings by Goodreads
ISBN 10: 1931757003 / ISBN 13: 9781931757003
Published by Dickie Brennan, New Orleans, 2002
Condition: As New Hardcover
From Just a Few or More Books (Saint Cloud, FL, U.S.A.)

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About this Item

Unread Pristine Book in Excellent Dust Jacket that is in a Protective Mylar Cover. No marks, no bumps, no sunning, no clips. A stated First Printing. This book shipped securely packaged and in a sturdy box. This edition is signed by ALL the contributors on the title page with most doing their own 'hand drawn' illustrations. The author has signed "Bon Appetit!, [author's sig.]"; contriutors Leslie Brenna and Gus Martin have also signed with Gus Martin hand drawing a heated cooking pan with his signature on the pan; Photographer David Spielman has signed; and Food Photographer Euginia Uhl has signed and illustrated a small camera beside her signature. A Very Unique oversize Pictorial Book. Wonderful Collector's Copy. Bookseller Inventory # 002010

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Bibliographic Details

Title: Palace Cafe: The Flavor of New Orleans

Publisher: Dickie Brennan, New Orleans

Publication Date: 2002

Binding: Hard Cover

Book Condition:As New

Dust Jacket Condition: As New

Signed: Signed by Author

Edition: First Edition.

About this title

Synopsis:

Palace Cafe: The Flavor of New Orleans tells the story of a restaurant, a city, and the Brennan family. Featuring home-cook-friendly recipes, serving tips, and sample menus. The color food photography and stylish black-and-white photos of this nationally acclaimed French Quarter restaurant make this book a delight to both the eye and the palate.

From the Inside Flap:

Palace Cafe opened its doors to rave reviews in March of 1991. John Mariani wrote for Esquire magazine, “Let any chef who thinks it his mission to create exotic new dishes each night of the week take notice of the Palace Cafe-a fabulous example of how canny restaurateurs can work within a tradition yet expand its possibilities without ever straying into fancy for its own sake. Every item on this menu is focused, every dish sounds irresistible, and many you will crave for the rest of your life.”

Traditional New Orleans cuisine with a fresh approach makes any dish served at this restaurant something worthy of trying at home. Unpretentious, but innovative, Palace Cafe’s style of cooking uses fresh regional products and is full of that flavor for which this region is so well known. Palace Cafe has received many awards, from Best New Restaurant by Esquire magazine and USA Today in 1991 to the prestigious Ivy Award from Restaurants and Institutions magazine in 1997. The restaurant has also been featured in the New York Times as the headlining place to eat while in New Orleans for Mardi Gras.

Palace Cafe is popular with residents of New Orleans and visitors alike for brunch, lunch and dinner, served seven days a week, and not a meal service goes by that someone doesn’t request the recipe for a dish. Dickie Brennan and his family always keep copies of the most requested recipes available at the front door. Palace Cafe: The Flavor of New Orleans brings them all together, plus many more.

The willingness to share so much comes from the strong sense of family that the Brennans have. “In a family this size, there’s no reason and no way to keep anything a secret. There’s no real point,” says Dickie Brennan. The quality of service and beautiful atmosphere at Palace Cafe, along with extreme talent in the kitchen under the care of Executive Chef Gus Martin, has visitors returning, even if they themselves have mastered the recipe for a dish such as White Chocolate Bread Pudding. “Cooking is fun. It’s what we do. We only hope to be able to pass some that joy on to others,” says Chef Martin.

With over 170 recipes included, Palace Cafe: The Flavor of New Orleans offers hints on how to make a dish successful, serving tips, and ways to make it more personal by using whatever local products are available. But just in case the original ingredients are important to you, there is a source listed for all of the items that might be difficult to locate in various regions of the country.

Not only is this a book about recipes, but it also offers a glimpse into the day of a restaurant. From the chef meetings that take place twice daily outside the Receiving Door, to prepping the food and the restaurant, to presenting the food at the table, you can see what goes on behind the scenes. It also presents some of the historical background for the cuisine that is distinctly New Orleans. Palace Cafe: The Flavor of New Orleans presents an intimate look at the life of a restaurant, a city, cuisine and the Brennan family, while bringing to the table this collection of wonderful recipes.

With over 170 recipes, culinary tips and stories from the “first family of Creole,” Palace Cafe: The Flavor of New Orleans offers an intimate look at one of New Orleans’ best restaurants. The book offers an insider’s view of a day in the restaurant business and a snapshot of life in New Orleans. It’s a must for anyone who craves Creole!

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