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Brennan's of Houston in Your Kitchen
by Chef Carl Walker (Photographer: Mark Davis)
Product Group: Book
Publisher: Bright Sky Press (2003-12)
ISBN: 1931721319
EAN: 9781931721318
Dewey Decimal #: 641
Paperback: 192 pages
SKU: 90308000207
Condition: New
Comments: 1931721319 New, never read, may have minor wear on cover.
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Editorial Reviews
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Product Description
Proving that Creole and Texas styles are kitchen-compatible, Chef Carl Walker artfully presents these distinctive tastes at the acclaimed Brennan's of Houston. Capitalizing on fresh ingredients available at his back door, Chef Carl injects his culinary magic into every dining element and reveals his own kitchen tips and techniques.
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Customer Reviews
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Good Cookbook from a Good Restaurant
Rating  (5)
Date: 2007-03-14
1 out of 1 customers found this reveiw helpful
Brennan's is a famous New Orleans restaurant started up in the 1940s. The family opened up a sister restaurant in Houston in 1967. The cuisine served in the Houston branch has become well known in its own right, and is affectionately known as "Texas Creole"
When a cookbook comes from a restaurant, its important to know if the restaurant is any good. Brennan's is one of the best restaurants in Houston. The food, ambience, service and live music are all excellent and although there is a dress code and the waiters wear suits, it isn't pretentious or snobby. I liked the food there so much that I bought this cookbook so that I could make some of the dishes at home! By the way, it is not diet cuisine - most of the dishes are rich and well seasoned, with lots of nuts, butter, cream and oil. Totally fattening, extremely filling and very satisfying.
The book has a good number of color photos, mostly of the food but also some of the interior. It also includes some information about the history of the restaurant. Some restaurants keep their signature dishes secret, but not Brennan's - in this cookbook you will find the recipes for many well-known specialities such as Creole Bread Pudding Souffle and Bananas Foster. There are chef's tips included with the recipes, and overall the book is very user friendly.
This book is highly recommended, both for its faithful recreation of the restaurant's dishes, and for the overall excellence and originality of its recipes.
LIST OF CHAPTERS:
Introductions
Best of Beginnings - Lagniappes, Drinks& Appetizers
From the Garden and Beyond - Salads & Soups
Breakfast at Brennan's - Creole Jazz Brunch
Chef Carl Recommends - Meats & Poultry
Brennan's Favorites - Seafood
Accompaniments - Sides, Sauces & Seasonings
Grand FInales - Fantastic Desserts
Our Texas Creole Story
Source Guide & Index
SAMPLE RECIPES to tempt your palate and give you an idea of the style of cuisine:
Salmon & Smoked Corn Salsa
Grilled Yellowfin Tuna with Crabmeant Mango-Papaya Relish
Gulf Seafood Pontchartrain
Texas Bobwhite Quail
Jicama Slaw
Southern Pecan Crusted Catfish
Smoked Salmon Cheesecake
Texas Cornbread Pudding
Cajun Enchiladas with Roasted Tomatillo Salsa
Ancho Pepper and Cumin Sweet Potato Smashers
Spiced Pumpkin Seed Chicken
Bayou Gumbo
Roasted Peanut Soup with Honey-Cajun Shrimp
Risotta Jambalaya
Creole Bread Pudding Souffle (this is to die for!)
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An invaluable and popular resource for even the most novice of kitchen cooks
Rating (5)
Date: 2006-02-06
Also available in a hardcover edition (0970472986, $24.95), culinary author and chef Carl Walker draws upon his Creole and Texas styles of cooking that made Brennan's of Houston a very successful restaurant. Capitalizing on fresh ingredients, all of the recipes comprising this mouth-watering collection are kitchen-compatible and "user friendly". Enhanced with color photography, the recipes range from Chili-Fried Gulf Oysters; Creole Barbecued Shrimp; and Braised Red Cabbage; to Champagne Fennel Cream; New Orleans-Style Pralines; and Creole Bread Pudding Souffle. A master-piece of its kind, Brennan's Of Houston In Your Kitchen will prove to be an invaluable and popular resource for even the most novice of kitchen cooks seeking to replicate gourmet quality dishes for their family dining table!
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New Orleans Restaurant Cooking
Rating (5)
Date: 2003-03-11
2 out of 2 customers found this reveiw helpful
This beautiful 192-page book is a triumph for Chef Carl Walker. This eclectic and inventive collection of recipes has been carefully accented with full-color photographs and personal anecdotes. It is a wonderful gift for fans of Brennan's, and even for home cooks who have never made their way to Houston.The book is organized by course: Beginnings (Lagniappes, Drinks, and Appetizers), Garden and Beyond (Salads and Soups), Breakfast, Meats and Poulty, Seafood, Accompaniments (Sides, Sauces and Seasonings), and Fantastic Desserts. Each recipe features an expected yield, list of ingredients, paragraph-style instructions on how to prepare the ingredients, and a Chef's Tip. The Chef's Tips include technique suggestions, ingredient substitutions, and reminders on how to prepare the raw ingredients. The desserts section is especially decadent. For example, the Chocolate Praline Cheesecake is a masterpiece by Pastry Chef Melissa Piper Reilly. This luscious dessert uses a chocolate crumb crust filled with caramels, pecans, and chocolate-laced cheesecake filling. This beautiful cookbook will be a delight for chefs and bakers alike. Enjoy!
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Major Yum!
Rating (5)
Date: 2003-02-11
Absolutely wonderful southern and creole recipes. I haven't cooked anything from this book that hasn't received rave reviews. You can't go wrong!
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I'll Never Eat Just Plain Eggs Again
Rating (5)
Date: 2002-03-18
This is one of the greatest cookbooks ever produced. Chef Walker's preparation techniques as well as the "Chef's Tip's" throughout the book allow you to make these dishes exactly as they do in the restaurant. Even the recipies that are common in alot of other cookbooks take on a uniqueness in this book that makes it a "must have" book for anyone interest in creating good food. I was fortunate to be able to take a cooking class with Chef Walker called "Breakfast at Brennan's". One of the dishes he prepared was "Eggs Hussard", from page 72 in this book. Wow!The best egg dish I have ever tasted. It even makes the popular Eggs Benedict seem bland with comparison. Using the recipe from this book, I have prepared "Eggs Hussard" for family and friends with the same results and taste as that prepared by Chef Walker. I have also prepared several other recipies from this book with equal success. Chef Carl is truely a gifted chef and he fully shares his recipes, techniques, and tips in this great cookbook.
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