Restauranteur Ralph Brennan demystifies fish and shellfish in his New Orleans Seafood Cookbook, with recipes like Barbecue Shrimp; Seafood and Okra Gumbo with Alligator Sausage; Creole Seasoning; and Crab Stock; plus a short excerpt on Alligator, Frog Legs and Turtle.
New Orleans Seafood Cookbook
by Ralph Brennan
with Gene Bourg
Ralph Brennan's New Orleans Seafood Cookbook is your definitive guide to New Orleans seafood cooking, including a comprehensive seafood cook's manual and 150 recipes featuring classic and contemporary seafood preparations.
This excellent book 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 to the delectably complex.
Illustrated step-by-step instructions on handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and substitutions, tips and special instructions to ensure recipes come out right and delicious, every time—it's all here in one luscious volume. Recipes include Barbecue Shrimp, Grilled Redfish "On the Half Shell," and Crawfish Ravioli.
About the Authors
Ralph Brennan is a third-generation restaurateur who owns and operates Ralph's on the Park, Red Fish Grill, and BACCO in New Orleans and Ralph Brennan's Jazz Kitchen in the Downtown Disney District at the Disneyland Resort.
A friend of business and hospitality, Ralph has served as president and chairman of the National Restaurant Association, Louisiana Restaurant Association, New Orleans Restaurant Association, Ernest N. Morial New Orleans Convention Center, New Orleans Business Council and Children's Hospital of New Orleans.
Gene Bourg was The Times-Picayune's restaurant reviewer and columnist for nine years. His writing also has appeared in Gourmet, Food & Wine, Saveur, Travel & Leisure and other food and travel magazines. He received a National Magazine Award, given by the American Society of Magazine Editors and Columbia University's School of Journalism, for a 1994 Saveur article on the food culture of Louisiana's Acadians.
Kerri McCaffety has photographed ten books, of which she also wrote five. A winner in the renowned Lowell Thomas Travel Journalism competition and a recipient of four national publishing awards, her works have been deemed "pillars of Louisiana's cultural record." While documenting New Orleans' cultural, culinary and cocktail history, reviewers called her "stunningly skilled," "a photographic genius," and "the reigning queen of New Orleans color photography."
- Ralph Brennan's New Orleans Seafood Cookbook
- by Ralph Brennan with Gene Bourg
- Photography by Kerri McCaffety
- Vissi d'Arte Books, 2008
- $45.00/hardcover; Full color photographs
- ISBN-10: 0970933681
- ISBN-13: 978-0-9709336-8-3
- Information provided by the publisher.
New Orleans Seafood Cookbook
- Barbecue Shrimp
- Seafood and Okra Gumbo with Alligator Sausage
- Creole Seasoning
- Crab Stock
- Excerpt: Alligator, Frog Legs and Turtle
- Cookbook Profile Archive
This page created April 2008