Ralph Brennan's New Orleans Seafood Cookbook
A definitive guide to cooking New Orleans seafood from chefs of the Ralph Brennan Restaurant Group.
The perfect storm of Louisiana talent – restaurateur Ralph Brennan and his five talented chefs, plus veteran editor Gene Bourg, award-winning photographer Kerri McCaffety and experienced recipe tester Paulette Rittenberg – made landfall with the arrival of Ralph Brennan's New Orleans Seafood Cookbook.
Your definitive guide to New Orleans seafood cooking, this book includes a comprehensive seafood cook's manual and 150 recipes featuring classic and contemporary seafood preparations. Ralph Brennan's New Orleans Seafood Cookbook demystifies seafood cooking with detailed, triple-tested recipes that really work.
Whether you're a novice or an expert, you'll find recipes to delight you, from the short and simple to the delectably complex. Illustrated step-by-step instructions for handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and a bonus section with substitutions, tips and special instructions to ensure recipes come out right and delicious, every time --it's all here in one luscious volume.
Ralph Brennan, who entered the family business in the early 1980’s, is one of eight third-generation cousins involved in the restaurant industry today. He and his cousins run 12 New Orleans-style restaurants, nine of which are located in New Orleans. The Ralph Brennan Restaurant Group includes Redfish Grill, a casual New Orleans seafood restaurant, and Ralph's on the Park, an elegant and beautiful neighborhood restaurant at the edge of City Park. The chefs behind the luscious dishes in these kitchens are Chris Montero, Haley Bitterman and Chip Flanagan.