Brennan's New Orleans Cookbook...and the Story of the Fabulous New Orleans Restaurant [The Original Classic Recipes]

by Hermann Deutsch, Deirdre Stanforth

One of America's greatest restaurants, Brennan's in New Orleans is known worldwide as a home of fine cuisine. "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since. Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant. The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandine, Pompano en Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.

Genres: Cookbooks, Cooking

144 pages, Hardcover

First published September 1, 1982

Reviews

[Cynthia Paschen · Rating 4 out of 5]

A tribute to one of the OG New Orleans restaurants. My copy is the third edition, 1990. We don’t use many of the recipes, as they are very heavy and require fresh seafood and other ingredients that are hard to find in Iowa.
My biggest beef with this collection is the lack of an index in the back. I was just searching for what to do with some andouille sausage I have in the freezer. No index is no help.
Fun to flip through when one has time.