New Orleans Classic Desserts: Recipes from Favorite Restaurants

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New Orleans Classic Desserts: Recipes from Favorite Restaurants

Format:  Hardcover,

96 pages

Publisher: Pelican Pub Co Inc

Publish Date: Feb 2007

ISBN-13: 9781589804449

ISBN-10: 1589804449

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Book Information

The following content was provided by the publisher.
"Any time you need reassurance about the state of New Orleans, you can renew your faith at the city's world-famous restaurants, or . . . simply look through and cook from Kit Wohl's mouth-watering book." Lily Binns, Saveur magazine It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance. Entries include bread pudding from Bon Ton Cafe, bread pudding souffle from Commander's Palace, sweet potato pie from Dooky Chase Restaurant, creme brulee from Arnaud's, pecan pie from Camellia Grill, creme caramel from Galatoire's, Bananas Foster from Brennan's, cherries jubilee from Broussard's, and Emeril's banana cream pie to name just a few of the forty-six recipes gathered from chefs, friends, and local culinary celebrities. Each recipe includes stories about the dessert and its contributor, whether it is a glance at the dessert's origins, the chef or restaurant's history, or a description of family memories, city celebrations, or evocative experiences tied to the dishes. Although all the desserts are created with the nonprofessional cook in mind, some particularly easy-to-make dishes include the simplest King Cake you have ever imagined and a tried and true lemon ice box pie inspired by a mother's wisdom. Inclusions of classic restaurateurs and establishments no longer with us, like Chef Warren LeRuth, Crozier's, Bealuh Ledner, and McKenzie's Bakeries, demonstrate how influential their new or reinvented desserts were and how their classic recipes continue to permeate today's dessert menus throughout the city and the country.

Specifications

Publisher: Pelican Pub Co Inc
Publish Date: Feb 2007
ISBN-13: 9781589804449
ISBN-10: 1589804449
Format: Hardcover
Number of Pages: 96
Shipping Weight (in pounds): 1.3
Product in Inches (L x W x H): 8.5 x 8.5 x 0.5
Walmart No.: 1589804449

Chapter outline

Cakes & Pies
Banana Cream Pie
Brown Butter Banana Tartlet
Cafe Brulot Pudding Cake
Chocolate Pie
Doberge Cake
King Cake
Lemon Icebox Pie
Pecan Pie
Pave au Chocolate
Strawberry Shortcake
Sweet Potato Pie
Custards & Puddings
Bread Pudding
Bread Pudding Souffle
White Chocolate Bread Pudding
Creme Brulee
Creme Caramel
Floating Island
Pot du Creme Cafe au Lait
Candies & Cookies
Beignets
Pralines
Roman Chewing Candy
Tuile Cookies
Turtle Cookies
Wedding Meringue Kisses
Oreilles De Cochon
Pecan Lace Cookies
Flambe
Baked Alaska
Bananas Foster
Cherries Jubilee
Crepes Suzette Arnaud
Ices & Ice Creams
Cantaloupe Ice
Lemon Ice
Strawberry Ice
Watermelon Ice
Mile High Ice Cream Pie
Peach Melba Ice Cream Sandwich
Vanilla Ice Cream
Accompaniments, Sauces & Garnishes
Caramel Sauce
Chocolate Butter Cream Icing
Chocolate Sauce
Creme Anglaise
Fruit Coulis
Pecans
Pralined
Sweet
Spicy
Toasted
Baking Essentials
Index
Acknowledgements

Book description

Quintessential desserts from America's favorite food city. This gift cookbook is a collection of favorite delights from world-renowned New Orleans restaurants and chefs. The 45 recipes compiled include examples of signature New Orleans dishes invented or raised to their highest level in this city. Legends, lore, and musings accompany each recipe, topped off with delicious photographs. Selections include bread pudding from Bon Ton Café, bananas Foster from Brennan's, cherries jubilee from Broussard's, sweet potato pie from Dooky Chase, crème caramel from Galatoire's, pecan pie from Camelia Grill, crème brûlée from Arnaud's, turtle cookies from the once-ubiquitous McKenzie's bakeries, pralines from the Poor Clares, and banana cream pie from Emeril's.

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