Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
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Manufacturer: Broadway
Publisher: Broadway
Author: Ti Adelaide Martin, Jamie Shannon
Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant Description
Binding: Hardcover
Dewey Decimal Number: 641.59763
EAN: 9780767902908
ISBN: 0767902904
Label: Broadway
Manufacturer: Broadway
Number Of Items: 1
Book Pages: 368
Publication Date: 2000-10-31
Publisher: Broadway
Product Release Date: 2000-10-31
Studio: Broadway
Dewey Decimal Number: 641.59763
EAN: 9780767902908
ISBN: 0767902904
Label: Broadway
Manufacturer: Broadway
Number Of Items: 1
Book Pages: 368
Publication Date: 2000-10-31
Publisher: Broadway
Product Release Date: 2000-10-31
Studio: Broadway
Editorial Review of Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.
Customer Reviews of Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Customer Rating:
Review Summary: Much better than the 1984 official cookbook
Review: The Commander's Palace is consistently rated one of the best restaurants in the United States and is de facto the place where many chefs specializing Louisiana-based cooking obtained their apprenticeships, including Emeril Lagasse and Paul Prudhomme as two of the most famous examples. It specialty is in the time-honoured Creole cuisines with a little bit of Cajun influences thrown around.
This is the second Commander's Palace official cookbook and the one that is currently marketed by the restaurant itself. Written by one of the second generation owners Ti Adelaide Martin and the executive chef in 2000, the late Jamie Shannon (who died 1 year later due to cancer when he was only 40, and this was his sole cookbook), it covers a good range of restaurant meals and also home food that the staff at private social staff functions would prepare.
Compared with the 1984 cookbook, roux has returned to the seafood gumbo recipe on pages 64 and 65. The excess of 1980s low fat craze has been moderated somewhat and a more sensible range of traditional/invented Louisiana influenced recipes like New Orelans style barbecue shrimp recipe. Still, beef has not featured prominently as compared with other New Orleans Creole restaurants, perhaps indicating the restaurant is probably more comfortable with preparing poultry and seafood.
The recipes turn out great, for example, braised lamb shanks with Merlot mushroom sauce is both straightforward and within the reach for many New Zealand household. The results are reliably good, and in fact, very similar to lamb shanks recipes prepared in NZ by the likes of Lauraine Jacobs or Annabel Langbeim, provided you have sourced the fresh lamb shanks.
Also unlike the 1984 book, this book tells you crab boil's spice mixes and Creole seasonings. This makes the book approachable for those of us who are from overseas and require making the spice mixtures from scratch due to mixes simply unavailable in, for example, Australia or Singapore.
I highly recommend this book over the 1984 Commander's Palace cookbook if you are into restaurant souvenir cookbooks, and also to anyone who has never eaten at the place, but are interested to try preparing Louisiana Creole cuisine.
Customer Rating:
Review Summary: Brings fond memories to mind
Review: If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.
Customer Rating:
Review Summary: Great compliment to a great restaurant!
Review: 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.
Customer Rating:
Review Summary: Eating great...New Orleans style!
Review: When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.
Customer Rating:
Review Summary: Learn about Creole and Cajun cuisine...
Review: Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.
Review Summary: Much better than the 1984 official cookbook
Review: The Commander's Palace is consistently rated one of the best restaurants in the United States and is de facto the place where many chefs specializing Louisiana-based cooking obtained their apprenticeships, including Emeril Lagasse and Paul Prudhomme as two of the most famous examples. It specialty is in the time-honoured Creole cuisines with a little bit of Cajun influences thrown around.
This is the second Commander's Palace official cookbook and the one that is currently marketed by the restaurant itself. Written by one of the second generation owners Ti Adelaide Martin and the executive chef in 2000, the late Jamie Shannon (who died 1 year later due to cancer when he was only 40, and this was his sole cookbook), it covers a good range of restaurant meals and also home food that the staff at private social staff functions would prepare.
Compared with the 1984 cookbook, roux has returned to the seafood gumbo recipe on pages 64 and 65. The excess of 1980s low fat craze has been moderated somewhat and a more sensible range of traditional/invented Louisiana influenced recipes like New Orelans style barbecue shrimp recipe. Still, beef has not featured prominently as compared with other New Orleans Creole restaurants, perhaps indicating the restaurant is probably more comfortable with preparing poultry and seafood.
The recipes turn out great, for example, braised lamb shanks with Merlot mushroom sauce is both straightforward and within the reach for many New Zealand household. The results are reliably good, and in fact, very similar to lamb shanks recipes prepared in NZ by the likes of Lauraine Jacobs or Annabel Langbeim, provided you have sourced the fresh lamb shanks.
Also unlike the 1984 book, this book tells you crab boil's spice mixes and Creole seasonings. This makes the book approachable for those of us who are from overseas and require making the spice mixtures from scratch due to mixes simply unavailable in, for example, Australia or Singapore.
I highly recommend this book over the 1984 Commander's Palace cookbook if you are into restaurant souvenir cookbooks, and also to anyone who has never eaten at the place, but are interested to try preparing Louisiana Creole cuisine.
Customer Rating:
Review Summary: Brings fond memories to mind
Review: If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.
Customer Rating:
Review Summary: Great compliment to a great restaurant!
Review: 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.
Customer Rating:
Review Summary: Eating great...New Orleans style!
Review: When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.
This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.
I would recommend this book, and the restaurant, to anyone.
Customer Rating:
Review Summary: Learn about Creole and Cajun cuisine...
Review: Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.
I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.