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Arnaud's Restaurant Cookbook : New Orleans Legendary Creole Cuisine by Kit Wohl (2005, Hardcover)
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Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine (Restaurant Cookbooks)
- Buy It NowArnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisi
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About this product
Product Identifiers
PublisherArcadia Publishing
ISBN-101589803094
ISBN-139781589803091
eBay Product ID (ePID)44124114
Product Key Features
Book TitleArnaud&Apos;S Restaurant Cookbook : New Orleans Legendary Creole Cuisine
Number of Pages224 Pages
LanguageEnglish
TopicUnited States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Food, Lodging & Transportation / Restaurants, General
Publication Year2005
IllustratorYes
GenreTravel, Cooking, History
AuthorKit Wohl
Book SeriesRestaurant Cookbooks Ser.
FormatHardcover
Dimensions
Item Weight46.4 Oz
Item Length10 in
Item Width10 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Number of Volumes1 vol.
Dewey Decimal641.59763
SynopsisTaking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades. The kitchen is still the largest of any freestanding restaurant in New Orleans. Dining rooms throughout the complex range from the lovers lookout on the mezzanine to small chambers for intimate, private dining. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, as well as photographs, cartoons, drawings, and other Arnauds memorabilia., Arnaud's Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine. In a city known for its culinary excellence, Arnaud's lasting success can be attributed in part to the constancy of its owners, from the 1918 colorful founder,"Count" Arnaud Cazenave, to his equally flamboyant daughter, Germaine Cazenave Wells, and now to her heir apparent, Archie A. Casbarian. This beautiful and extensive cookbook includes fascinating stories of Arnaudis history and the celebrities who have dined there, photographs, cartoons, drawings, Arnaud memorabilia, and more than fifty scintillating dishes from the kitchen of the legendary French Quarter restaurant. Archie Casbarian is dedicated to the Arnaudis Restaurant heritage and maintains its expansive menu, one that is replete with traditional recipes to which he adds a contemporary accent. "Creole cooking is an exuberant, living cuisine," proprietor Casbarian emphasizes. "It continuously evolves as we take advantage of Louisiana's rich bounty of fresh seafood, shellfish, produce, and culinary talent." Each of the famous recipes in Arnaud's Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaud's Oyster Soup, Trout Meuniire, Oysters Arnaud and Bienville, as well as the restaurant's spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals. They illustrate the elegance of the many richly-appointed rooms and reveal behind-the-scenes moments with the devoted staff. Most significantly, the photographs display all the lusciousness of the completed dishes featured in the cookbook that can be recreated at home., Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades. The kitchen is still the largest of any freestanding restaurant in New Orleans. Dining rooms throughout the complex range from the 'lovers' lookout' on the mezzanine to small chambers for intimate, private dining. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, as well as photographs, cartoons, drawings, and other Arnaud's memorabilia.
LC Classification NumberTX715.2.L68W64 2016
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- Oct 30, 2019
Arnaud's Cookbook
Nice. Thanks.Verified purchase: YesCondition: Pre-owned
- Apr 22, 2024
GREAT BOOK / FAST SHIPPING
GREAT BOOK / FAST SHIPPINGVerified purchase: YesCondition: Pre-owned
