Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

by Melvin Rodrigue and Jyl Benson

Book Overview

Winner of the James Beard Foundation's Award for Outstanding Restaurant of 2005 Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you'll find New Orleans' favorite restaurant. A century after opening its doors, Galatoire's has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food...

• Format: Hardcover
• Language: English
• ISBN: 0307236374
• ISBN13: 9780307236371
• Release Date: October 2005
• Publisher: Clarkson Potter Publishers
• Length: 272 Pages
• Weight: 2.52 lbs.
• Dimensions: 0.8" x 8.5" x 10.2"

Customer Reviews

Like Galatoire's the Galatoire's Cokbook is amoung the best

like Galatorie's Restaurant the Galatoire's Cookbook is amoung the best I have ever seen. And I include the other world class Restaurants and cookbooks in New Orleans in this statement. The recepies are easy to follow even though, as expected, the foods are quite complex. This Cookbook is GOURMET in every way. Having the joy of eating t Galatorie;s three times in the past, the cookbook thrusts one right into the restaurant. I, for one, can't wait to return after reading this beautiful Cookbook.

Laissez Le Bon Temps Roulez!

Great book. It also includes some recipes. This is the best restaurant in New Orleans! What fun it was to spend hours chatting, eating and drinking on Sunday afternoons at Galatoire's with friends and family. I am a native New Orleanian now living in WA state and miss the unique, wonderful food and people of New Orleans. Now with Galatoire's recipes I can recreate a bit of home.

Very Pretty book about a great restaurant. Not great cookbook.

`Galatoire's Cookbook' by restaurant general manager, Melvin Rodrigue and restaurant publicist, Jyl Benson is a showcase of all the restaurant's strong points, which have brought it to the forefront of the ranks of American restaurants. The very first thing one realizes from this book is that it is not only food which makes a great restaurant. The great Michelin three starred restaurants of Europe reach that peak by a combination of great food, great service, and great dining room ambiance. This is all, of course, very expensive. Top flight wait staff, expensive linens, and fancy crockery are not cheap, and all of this is clear from the text and pictures of this famous New Orleans eatery which has just celebrated its 100th anniversary. Of course, to reach the top of New Orleans eating fame is almost as good as reaching the top of the list in the country, since there are a fair number of world class restaurants in the city, especially Commander's Palace. The problem with this book is that while it states in its title that it is a `cookbook' and while the majority of pages are taken up by recipes, the quality of the cookbook does not measure up to the relative quality of the restaurant. I would especially warn prospective buyers that the James Beard Foundation award on the cover refers to the restaurant and not the book! Apropos of the credentials of the authors (neither are chefs), the book is more an advertisement for the restaurant ambiance and fame than it is an important interpretation of the venue's cuisine. Compared to major restaurant cookbooks by Thomas Keller (`The French Laundry Cookbook' and `Bouchon'), Eric Ripert (`Les Bernadin Cookbook'), and Judi Rodgers (`The Zuni Café Cookbook') among others, the culinary content in this book is relatively ordinary. The book clearly states that one may be surprised by the simplicity of the recipes, and it is certainly true that virtually none of the recipes take more than a single page to describe, with both ingredients list and procedure. Part of that is due to the fact that the recipes are truly simple. But, it is also due to the fact that the recipe writer(s) go to no great lengths to spell out some of the more difficult turns in recipes. The recipe for the omelet, for example, does not really have any errors, except that the step of heating the pan without moving is one or two steps too late, based on such diverse sources as Alton Brown and Julia Child. I was particularly drawn to the soup recipes, because that is one area where the New Orleans cuisine is most distinct from other parts of the country. One problem with all these recipes is that all the recipes are written to serve 8 to 10, a common restaurant batch, but not too common for home preparation. Except, of course, if you plan to use the book as a source for entertaining. This is the most common use of most important restaurant cookbooks. You can brag about the fact that all your recipes are among those made at Galatoire's! I pa

Long Awaited...it's the best!

This great establishment has given-up recipes that the household cook can prepare for the best of dinners. Louis Sahuc's photos bring back all of the memories of that venerable institution. Kudos to all.