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Vissi d'Arte Books
Ralph Brennan's New Orleans Seafood Cookbook
Ralph Brennan's New Orleans Seafood Cookbook
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$45.00 USD
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$45.00 USD
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Ralph Brennan's New Orleans Seafood Cookbook is the definitive guide to New Orleans seafood cooking, including a comprehensive seafood cook's manual, 170 recipes featuring classic and contemporary seafood preparations, 143 color photographs, and a comprehensive ingredients source guide.
Created by the perfect storm of culinary talent - restaurateur Ralph Brennan, prolific food writer Gene Bourg and storied photographer Kerri McCaffety - Ralph Brennan's New Orleans Seafood Cookbook demystifies seafood cooking with detailed, triple-tested recipes that really work. Whether you're a novice or an expert, you'll find recipes to delight you, from the short and simple (Barbecue Shrimp, Grilled Redfish "on the Half-Shell", Crawfish Spring Rolls with Roasted Corn Relish & Chile-Garlic Sauce), to the delectably complex (Crawfish Bisque, Crabmeat Lasagna with Crab-&-Chanterelle Butter Sauce).
Illustrated step-by-step instructions for handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and a bonus section with substitutions, tips and special instructions to ensure recipes come out right and delicious, every time -it's all here in one luscious volume.
Four years in the making, the majesty of New Orleans seafood cooking is now accessible and available to every home cook, thanks to Ralph Brennan's New Orleans Seafood Cookbook.
Created by the perfect storm of culinary talent - restaurateur Ralph Brennan, prolific food writer Gene Bourg and storied photographer Kerri McCaffety - Ralph Brennan's New Orleans Seafood Cookbook demystifies seafood cooking with detailed, triple-tested recipes that really work. Whether you're a novice or an expert, you'll find recipes to delight you, from the short and simple (Barbecue Shrimp, Grilled Redfish "on the Half-Shell", Crawfish Spring Rolls with Roasted Corn Relish & Chile-Garlic Sauce), to the delectably complex (Crawfish Bisque, Crabmeat Lasagna with Crab-&-Chanterelle Butter Sauce).
Illustrated step-by-step instructions for handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and a bonus section with substitutions, tips and special instructions to ensure recipes come out right and delicious, every time -it's all here in one luscious volume.
Four years in the making, the majesty of New Orleans seafood cooking is now accessible and available to every home cook, thanks to Ralph Brennan's New Orleans Seafood Cookbook.
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