Arnaud's Creole Cookbook, Memoirs and Recipes From The Historic New Orleans Restaurant
Written by John DeMers, published in 1988 - please note that this is the Book Club Edition. Hardcover book with dustjacket consists of 255 pages and is in very good used condition. No evidence of kitchen use; clean crisp pages, tight square binding, no rips, tears, stains or missing pages - former owner's name and date on front flyleaf.
"On a narrow street in New Orleans there is a restaurant. Outside, the windows glow soft and warm and the passerby hears muffled voices and the clinking of ice in glasses. Inside, waiters carry fragrant dishes from kitchen to table. Welcome to Arnaud's! Arnaud Caznave first opened these doors 70 (in 1988) years ago. A wine and champagne merchant, he dreamed of a place where both visitors and city residents could sample fine Creole cuisine in a theatrical atmosphere. He wanted his restaurant to capture the lusty character and misty romance he saw in New Orleans. Those who came to Arnaud's nicknamed him the Count, and indeed he reigned over the French Quarter with flamboyant genorsity. In 1948, Germaine Cazenave took over in her father's place, continuing wit his philosophy of dining and adding her own personaltiy as well. She adored Mardi Gras and was queen of an unprecedented twenty-two Carnival balls. Known for her gowns and jewels, she continued to run the restaurant amid lively chatter until age and health prevented her from continuing. She began to search for a suitable heir, someone who would understand Arnaud's and continue the legend. Archie Casbarian took over in 1978, completely renovating and restructuring the original complex. The menu reflects a thoughtful combination of the Count's and Germaine's original recipes and contemporary Creole cuisine. the building now provides a home for the Mardi Gras Museum. Now food editor John DeMers has captured the spiriti of the most famous restaurant in New Orleans between the covers of this book. Here for the first time are recipes from Arnaud's: Crawfish Bourgeois, Oysters Stewed in Cream, Omelette Iberville, Redfish Arnaud and an array of beverages - French 75, French 95, Gin Fizz, Ojen Frappe, Sazerac, Absinthe Suissesse, Brandy Milk Punch, and Cafe Brulot. Other fine recipes include: Snails En Casserole, Artichoke en Surprise, Crab Claws Provencale, Baked Oysters, White Wine Sauce, Rockefeller Topping, Kathryn Topping, Ohan Topping, Suzette Topping, Shrimp bisque, Gumbo, Cream of Broccoli Soup,. Turtle Soup, Onion Soup, Eggs Benedict, Eggs Hussarde, Eggs Sardou, Eggs Lafayette, Eggs Arnaud, Omelette New Orleans, Shrimp Creole, Shrimp Clemenceau, Shrimp Derval, Shrimp au Gratin, Stuffed Shrimp Carl, Crabmeat Suzanne, Crabmeat Monaco, Crabmeat Imperial, Scallops Scott, Coquilles St. Jacques Provencale, Crawfish Wellington, Trout Meuniere, Trout Amandine, Trout Leslie, Pompano en Croute, Green Peppercorn Sauce, Pompano Pontchartrain, Pompano Bayaldi en Papillote, Pompano Loeb, Redfish Pierre, Flounder John, Frog Legs Provencale, Chicken Creole, Chicken au Vin Rouge, Chicken Rochambeau, Chicken Victoria, Chicken au Citron, Chicken Dijon, Stuffed quail au Chambertin, Stuffing, Breast of Duck Ellen, Roast Duck Mitchell, Twelfth Night Cornish Game Hen, Veal Scallopini Gille, Veal Lafitte, Grillades and Grits, Steak au Poivre, Filet Mignon Charlemond, Filet Perigourdine, Beef Wellington, Tips of Filet en Brochette, Boiled Brisket of Beef, Rack of Lamb Diablo, Double Lamb Chops Arnaud, Pork Normande, Sweetbreads Eleanor, Cauliflower au Gratin, Brabant Potatoes, Souffle Potatoes, French Fried Potatoes, Julienne of Vegetables, Tomatoes Provencale, White Rice, Watercress a la Germaine, Watercress Dressing, Chef's Salad, Chicken Salad, Crabmeat Salad, Mixed Green Salad, Salade Nicoise, Pasta Salad, Bananas Foster, Flaming Strawberries Arnaud, Cherries Jubilee, Crepes Suzette, Strawberries Arnaud, Caramel Custard, Creme Brulee, Bread Pudding, Chocolate Mousse, Cheesecake, Creole Cream Cheese Evangeline and Fresh Fruit Cocktail. Lovely New Orleans cookbook and a great read.
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