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Galatoire's cookbook

Recipes and family history from the time-honored New Orleans restaurant
Galatoire's cookbook
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28,49 €

Author: Melvin Rodrigue, Jyl Benson
Availability: 10 días
Language: Inglés
Format: Tapa dura, 272 pp, 21,5x26 cm
Publisher: Clarkson Potter, 2005, 0307236374
Features: Fotografías a color y en blanco y negro
Publisher review:
Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting.
Galatoire’s cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish.
All of the traditional Galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp remoulade to classic Creole weafood gumbo. And there’s a recipe for every occasion—whether you’re looking for an indulgent brunch such as Crab sardou, a hearty showstopper like Venison fillet with juniper berry demi-glace, or an easy, delicious weeknight dinner of Fresh fish drizzled with lemony Hollandaise sauce. Brandy milk punch and Champagne cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread pudding with banana sauce or Chocolate pecan pie—if they can find room after the meal!
This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire’s Cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants.

About the author:
In 1997, at the age of twenty-four, Melvin Rodrigue was hired as the general manager and chief operating officer of Galatoire’s Restaurant. Since then, the restaurant has received numerous honors, including the James Beard Foundation’s S. Pellegrino Award for the most outstanding restaurant in the country and the Distinguished Restaurants of North America Award. Galatoire’s has been favorably recognized by hundreds of publications, including the New York Times, Los Angeles Times, USA Today, Food & Wine, Condé Nast Traveler, Bon Appétit, and Gourmet, which named Galatoire’s one of the top twenty-five restaurants in America (and number one in New Orleans).

Awards:
James Beard Fondation’s Awards 2005: Winner of Outstanding Restaurant.

Book reviews:
“More than a place to satisfy one’s hunger, Galatoire’s is a place where time and the outside world pleasantly fade from consciousness. It’s what every restaurant ought to be”. Gourmet.
“Tile floor, mirrors on the walls, ceiling fans, waiters with attitude: the old order changeth not at Galatoire’s, thank the Lord … The food defines New Orleans”. New York Times.
“Galatoire’s is not a restaurant, it’s a religion”. Saveur.
“Women in floppy hats, men in seersucker suits, politicians pressing the flesh, businessmen who have no intention of going back to the office, a few tourists—all settle in for an afternoon of eating, drinking, talking, and table-hopping that sometimes continues into dinner. The atmosphere is more cocktail party than restaurant lunch”. The Washingtonian.
“My favorite restaurant in the world is Galatoire’s in New Orleans. When I go there, I say ‘Just feed me”. Atlanta Journal-Constitution.
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