It’s Mardi Gras! How could I not write about anything but a New Orleans cookbook today? This 1973 cookbook is high on my list of favorites. The recipes are from famous restaurants in New Orleans, some still standing, and some sadly gone. The ones included in the book are from: Andrew Jackson’s Restaurant; Antoine’s; Arnaud’s; Bon Ton’s; Brennan’s; Caribbean Room (The Pontchartrain Hotel); Commander’s Palace; Corrine Dunbar’s; Elmwood Plantation; Galatoire’s; Le Ruth’s; Louis XVI; Maison Pierre; Manale’s; Masson’s; Morning Call; Rib Room (Royal Orleans Hotel); and West End Seafood Restaurants.
Each chapter has stories about each restaurant, along with a description of the food served and its favorite recipes. The author describes in detail the physical appearance of the restaurant and her personal favorite menu offerings. If you have ever dined at any of these restaurants, this cookbook will take you back to the way they were almost 40 years ago. You can almost taste the Bananas Foster from Brennan’s, the “French 75” from Arnaud’s, or watching the myna bird at Commander’s Palace while dining on their Oysters Bienville. This little book is like reading the history of New Orleans.
Happy Mardi Gras! Eat hearty!
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