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While there have been a glut of New Orleans and Louisiana cookbooks that have come out lately, this is the only one I know of devoted exclusively to desserts. And what desserts! New Orleans is the birthplace of many of the world's favorite sweets, and has taken other desserts to new levels of sophistication and decadence. This book represents some of the city's most beloved desserts from some of the world's best restaurants. New Orleans classics along with new favorites are among the more than 50 recipes, all accompanied by notes on the recipes and restaurants, legends and lore, and lots of full color photos. There are even recipes from classic restaurants that no longer exist. Chefs/Cooks and restaurants represented include: Emeril Lagasse, Marcelle Bienvenu, Leah Chase, Beulah Ledner, Tom Fitzmorris, Linda Ellerbee, Susan Spicer, Antoine's, Brennan's, Broussard's, Commander's Palace, Galatoire's, Arnaud's, Camellia Grill, Delmonico, and the Ponchartrain Hotel. Chapters include: Cakes and Pies; Custards and Puddings; Candies and Cookies; Flambé; Ices and Ice Creams; Accompaniments, Sauces, and Garnishes. |
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Comments
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This cookbook rocks
Written by: mediakit03 August 2008 |
| Easy to follow and the fascinating behind-the-scenes comments add another unusual ingredient. As much fun to read as it is to cook from, and the photographs make you want to lick the page. Bravo! |
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