Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

by Ti Adelaide Martin and Jamie Shannon

Book Overview

Home cooks can re-create their favorite recipes -- gumbos, barbecued shrimp, bread pudding -- from the legendary, much-loved Commander's Palace. Featuring 200 recipes from the restaurant's extensive... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0767902904
• ISBN13: 9780767902908
• Release Date: October 2000
• Publisher: Broadway Books
• Length: 333 Pages
• Weight: 2.48 lbs.
• Dimensions: 10.2" x 1.1" x 8.2"

Customer Reviews

Great compliment to a great restaurant!

This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.

Creole Class Act

As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!

Buy This Book

Commander's Palace-My favorite restaurant in the world! Everyone should visit their restaurant in New Orleans. The service is wonderful and the food can't be beat. That is unless you try the recipes in this book. The head chief and one of the family owners wrote this book. The recipes are generally Creole with some Cajun thrown in. The book blends New Orleans tradition, family/restaurant history, recipes and most importantly tips on preparation. The stories are intriguing and I have read this book from cover to cover. One of my favorite sections is the "Commander's Kitchen Pantry." This section is made up of basic ingredients recipe-such as Creole seasonings, hot sauce, Worcestershire sauce, and various breads. I have used these basics in my own cooking-adding much flavor. The only knock that I have with this book is that certain recipes fall into the trap that many chef written books. Many recipes assume that you read between the lines. For example, the New Orleans Style Barbecue Shrimp doesn't recommend that you remove the shrimp from the pan before you create the wonderful sauce. If you don't do this, the shrimp will overcook. Another example is that I burned the Spicy pecans I still haven't figured it out why; maybe by not using an insulated a pan or maybe the temperature was too high... Recipes I would try tonight are: New Orleans style barbecue shrimp, bread pudding soufflé, crab and corn Johnny Cakes with caviar, and Jambalaya. This is a great book to add to your kitchen.

Buy this book

Commander's Palace-My favorite restaurant in the world! Everyone should visit their restaurant in New Orleans. The service is wonderful and the food can't be beat. That is unless you try the recipes in this book. The head chief and one of the family owners wrote this book. The recipes are generally Creole with some Cajun thrown in. The book blends New Orleans tradition, family/restaurant history, recipes and most importantly tips on preparation. The stories are intriguing and I have read this book from cover to cover.One of my favorite sections is the "Commander's Kitchen Pantry." This section is made up of basic ingredients recipe-such as Creole seasonings, hot sauce, Worcestershire sauce, and various breads. I have used these basics in my own cooking-adding much flavor.The only knock that I have with this book is that certain recipes fall into the trap that many chef written books. Many recipes assume that you read between the lines. For example, the New Orleans Style Barbecue Shrimp doesn't recommend that you remove the shrimp from the pan before you create the wonderful shrimp. If you don't do this, the shrimp will overcook. Another example is that I burned the Spicy pecans I still haven't figured it out why; maybe by not using an insulated a pan or maybe the temperature was too high...Recipes I would try tonight are: New Orleans style barbecue shrimp, bread pudding soufflé, crab and corn Johnny Cakes with caviar, and Jambalaya. This is a great book to add to your kitchen.