Average Reviews:
(More customer reviews)Commander's Palace-My favorite restaurant in the world! Everyone should visit their restaurant in New Orleans. The service is wonderful and the food can't be beat. That is unless you try the recipes in this book.
The head chief and one of the family owners wrote this book. The recipes are generally Creole with some Cajun thrown in. The book blends New Orleans tradition, family/restaurant history, recipes and most importantly tips on preparation. The stories are intriguing and I have read this book from cover to cover.
One of my favorite sections is the "Commander's Kitchen Pantry." This section is made up of basic ingredients recipe-such as Creole seasonings, hot sauce, Worcestershire sauce, and various breads. I have used these basics in my own cooking-adding much flavor.
The only knock that I have with this book is that certain recipes fall into the trap that many chef written books. Many recipes assume that you read between the lines. For example, the New Orleans Style Barbecue Shrimp doesn't recommend that you remove the shrimp from the pan before you create the wonderful sauce. If you don't do this, the shrimp will overcook. Another example is that I burned the Spicy pecans I still haven't figured it out why; maybe by not using an insulated a pan or maybe the temperature was too high...
Recipes I would try tonight are: New Orleans style barbecue shrimp, bread pudding soufflé, crab and corn Johnny Cakes with caviar, and Jambalaya. This is a great book to add to your kitchen.
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