“Not many cookbooks have so many winning ingredients as does Commander’s Kitchen! The knowledge, experience, and devotion of Ti Martin and the legendary Brennan family mixed in with the talent and creativity of Chef Jamie Shannon make for a ‘must-have’ cookbook!”

—Paul Prudhomme, chef and owner, K-Paul’s Louisiana Kitchen

Commander’s Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn’t complete without a meal at Commander’s Palace.

Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant’s fascinating culinary intersection—a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors—Commander’s Kitchen takes readers behind the doors of a truly exciting culinary experience.

Featuring 150 recipes from the restaurant’s extensive offerings and other Brennan family recipes, Commander’s Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Soufflé. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans–style bash, and juicy tidbits of Commander’s Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander’s Palace spirit, Commander’s Kitchen lets the good times, and the exceptional dining, roll.

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The lying stones of dr. johann bartholomew adam beringer

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