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Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurantby Melvin Rodrigue
Synopses & ReviewsPublisher Comments:Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005 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 Seafood 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. Review:"Galatoire's, the 100-year-old Bourbon Street institution, wasn't touched during Hurricane Katrina, so this work, happily, is a celebration and not an epitaph. Rodrigue, the restaurant general manager and chief operating officer, and publicist Benson offer a complete experience of the restaurant by plainly presenting Galatoire's iconic recipes (e.g., Shrimp Remoulade), defining less well-known foods (e.g., tasso, a dried, smoked meat), championing less politically correct ones (e.g., iceberg lettuce, foie gras) and offering brief recipe histories (e.g., Godchaux Salad). A final chapter on dressings, sauces and seasoning blends is even more useful than the ones covering the courses those additions are to garnish. Photos and reminiscences of patrons and staff reveal the restaurant's place as the city's elder statesman: anecdotes are decades-deep and patrons are unhip. The cookbook has a timelessness that comes from its deeply flavorful recipes based on indigenous Louisiana ingredients and an enduring tie to French cuisine. Among the book's highlights are recipes for Panned Rabbit Tenderloin and Sausage over Caramelized Onions, Sauted Oyster Omelette, Creole Seafood Gumbo, and Port-Poached Pears with Cinnamon Crme Anglaise. Like many restaurant cookbooks, this one is lovely to leaf through. Unlike many, though, its recipes are, for the most part, completely doable for home cooks. 150 color and b&w photos." Publishers Weekly (Copyright Reed Business Information, Inc.) Review:“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 Review:“Galatoire’s is not a restaurant, it’s a religion.” —Saveur Review:“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 Review:“My favorite restaurant in the world is Galatoire’s in New Orleans. When I go there, I say ‘Just feed me.’” —Atlanta Journal-Constitution Synopsis:Published to coincide with the centennial of one of New Orleans' finest restaurant, this cookbook lets home cooks recreate its glorious French-Creole fare in their own kitchens. Includes more than 125 recipes from the Galatoire family's extensive menu. Photos. About the AuthorIn 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). Jyl Benson, a native New Orleanian, is a frequent contributor to Time, New Orleans, and St. Charles Avenue magazines. She is the author of the Insight Compact Guide New Orleans and A Parent’s Guide to New Orleans and the Mississippi Coast and was a contributing editor to the Eyewitness Travel Guide to New Orleans, Time Out: New Orleans, and The Best of New Orleans. Benson has served as Galatoire’s publicist and public relations specialist since 2000. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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