Product Description

Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive, with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades. The kitchen is still the largest of any freestanding restaurant in New Orleans. Dining rooms throughout the complex range from the "lovers’ lookout" on the mezzanine to small chambers for intimate, private dining. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, as well as photographs, cartoons, drawings, and other Arnaud’s memorabilia.

Product Details

• Amazon Sales Rank: #309184 in Books
• Published on: 2005-04-30
• Released on: 2005-04-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

Features

• ISBN13: 9781589803091
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Booklist
One of the Crescent City's most famous establishments, Arnaud's Restaurant, continues to attract connoisseurs to its labyrinth of dining rooms serving its justly famous Creole cooking. This new cookbook displays the restaurant to great advantage through its sharply focused, attractively lit photographs, whose warm colors emphasize the dining rooms' turn-of-the-century elegance. In these reproductions, chandeliers gleam, crystal sparkles, silverware shimmers, linens hold sharp creases, and nothing is out of place. The food beckons with those special spices and rich sauces that make New Orleans a favorite destination for anyone who enjoys eating. Recipes record the elegant dishes of the main dining room, such as pompano en papillotte. A section on brunches shows just how many ways one can serve poached eggs. The simpler traditions of Creole cooking, such as red beans and rice and grillades and grits, also get attention. Of special interest, a reproduction of an early menu lists a half dozen oysters Rockefeller for a preinflation 50 cents. Devotees of historic New Orleans cooking will appreciate all that this book offers. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review
"...An elegant coffee table book that doubles as your new favorite cookbook." -- Louisiana Cookin Magazine

"...Some 160 recipes that are surprisingly easy to follow, but also boast beautiful color pictures of food..." -- Gambit Weekly

"...Spectacular photos by David Spielman" -- Dallas Morning News

"...photographs display all the lusciousness of the completed dishes featured in the cookbook that can be reflected at home." -- Greater Houston Weekly

"...stands apart because of its comprehensive coverage of traditional New Orleans cuisine..." -- Bloomsbury Review

"An affectionate portrayal of the legendary New Orleans restaurant." -- Houston Chronicle

"Beautifully illustrated and well organized, this is recommended for public libraries with extensive cookbook collections." -- School Library Journal, Starred Review

"We can journey there effortlessly with the new Arnaud's Restaurant Cookbook: Legendary Creole Cuisine by Kit Wohl..." -- Dallas Morning News

"With lavish photography . . . historical photos, it no doubt will be one of the most attractive cookbooks published..." -- New Orleans Times-Picayune New Orleans Times-Picayune New Orleans Times Picayune

The resulting Creole dishes are very easy to work with - especially given the numerous full-page color photos throughout." -- --Midwest Book Review

About the Author
Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country. Her first book, Arnaud's Restaurant Cookbook, published by Pelican, received national acclaim. Kit and her husband, Billy, live in the Big Easy with a trio of Abyssinian cats.

Customer Reviews

Real Creole
Arnaud's Restaurant Cookbook is a jewel. It demystifies Creole cooking - the real stuff - not the tourist fare that's burnt with too much cayenne and slathered with tabasco. The recipes can be authentically executed in the amateur kitchen from readily available ingredients. Recipes range from the humble red beans and rice to the exotic and heady Cafė Brûlot. And yes, it includes the correct recipe for an Old Fashioned. The book is beautifully illustrated and filled with the myth and history of the classic Arnaud's Restaurant in the context of New Orleans. There's even a picture of a ghost!

Not Your Average Cookbook
This cookbook is beautifully photographed, an interesting read and very high quality, so your first tough decision will be where to keep it - in the kitchen or on the coffee table! The second tough decision will be what to cook first - classic recipes are logically arranged, and easy to follow. I highly recommend this book for cooks of all skill levels.

Each recipe has been adapted for use in home kitchens
Arnaud's Restaurant is well known for its leadership in New Orleans cuisine, holding roots from 1918 to modern times and establishing a solid reputation for presenting Creole foods to customers around the world. Now you can enjoy many of these signature dishes at home with Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine. Each recipe has been adapted for use in home kitchens, translating large-volume and complicated restaurant fare to home cooking. The resulting Creole dishes are very easy to work with - especially given the numerous full-page color photos throughout.