Brennan's New Orleans Cookbook: With the Story of the Fabulous New Orleans Restaurant

by Hermann Deutsch and Deirdre Stanforth

Book Overview

The iconic restaurant famous for Breakfast at Brennan's was a Creole favorite and New Orleans staple for decades before its closure in 2013. Now available in paperback, these classic recipes are sprinkled with both family and restaurant history and seasoned with the original illustrations. This collection is a must for everyone with a craving for true New Orleans flavor

• Format: Paperback
• Language: English
• ISBN: 145562019X
• ISBN13: 9781455620197
• Release Date: August 2014
• Publisher: Pelican Publishing Company
• Length: 256 Pages
• Weight: 0.85 lbs.
• Dimensions: 0.8" x 5.9" x 8.8"

Customer Reviews

If you are a serious cook or foodie do not by this book.

The book was purchased as a look at true New Orleans cooking. Yet there were recipes for gumbo and Jumbalya with no mention of a roux or file. The Irish Brennan's early recipes missed the muliti cultural blend of ingredients, seasonings and techniques that made creole food creole. Along with lack luster recipes, I was not fond of the size of some of the recipes. One called for 10 lbs of craw fish making enough of the soup to feed an army. I guess there were no recipe calculators in 1961 to break it down into reasonable portions for the home cook the book was designed for. All in all the city and Brennan's restaurant have evolved, I hope Brennan's current recipes have changed as well for if they were the same reicpes from this book they would not be open for business. By the way. If you go to the Brennan restaurant website you will find a recipe tab with many of the recipes from the book updated to their true creole origins. The visuals are spectacular and do more justice to the food than the book does

A Great New Orleans Cookbook

The Brennan's New Orleans Cookbook is a great, classic New Orleans cookbook. (Note: I was born in NO, live in South Louisiana, and lived in NO for 5 years.) Try the recipes for Stuffed Bell Peppers, Stuffed Mirletons (use shrimp instead of crabmeat), Red Beans, Redfish Courtboullion, and Creole Jambalaya. One day I'm going to start on Page 1 and cook everything in this book!