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Interviews | June 19, 2009

All posts by Dave Jim Lynch Makes Landscape Art... Out of Text

3 comments By Dave

If Carl Hiaasen set one of his novels on a residential stretch of boundary line between British Columbia and Washington, or if Richard Russo's characters had relatives in the Pacific Northwest, the result might be something like Jim Lynch's Border Songs. Continue »

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    Border Songs

    Jim Lynch
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10 Local Warehouse Cooking and Food- Wild Game
11 Remote Warehouse Cooking and Food- US Southern
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Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

by Ti Adelaide Martin

Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors Cover

Synopses & Reviews

Publisher Comments:

Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants

With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.

Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and back­country, as well as dozens of stunning photographs, proves it.

With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream.

Looking for something more traditional? Try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion.

Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.

Synopsis:

The managing partner and executive chef of Commander's Palace in New Orleans share recipes for more than 100 dishes using fare from the sky, sea, and land. Non-game substitutions are included.
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About the Author

Ti Adelaide Martin is one of the managing partners of the Commander's Palace family of restaurants, which has outposts in New Orleans, Las Vegas, and Houston. Ti is also the coauthor of the Commander's Kitchen Cookbook and In the Land of Cocktails.
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Product Details

ISBN:
9780061119897
Subtitle:
Bold Flavors for Fresh Ingredients from the Great Outdoors
Author:
Martin, Ti Adelaide
Author:
Martin, Adelaide W.
Author:
McPhail, Tory
Author:
by Adelaide W. Martin and Tory McPhail
Publisher:
William Morrow Cookbooks
Subject:
General
Subject:
Specific Ingredients - Game
Subject:
Cookery
Subject:
Cookery (game)
Subject:
Cookery -- Louisiana -- New Orleans.
Publication Date:
October 2008
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
244
Dimensions:
9.10x7.20x1.20 in. 1.35 lbs.
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