Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan

by Pip Brennan

Hardcover, 1994

Status

Call number

Restaurant, School, Hotel -- BRE

Call number

Restaurant, School, Hotel -- BRE

Tags

Restaurant/School/Hotel

Publication

Brennan's (1994), Edition: 1st, Hardcover, 286 pages

Description

Make the signature dishes of one of New Orleans' signature restaurants. Packed with recipes, this book includes Oysters Rockefeller Soup, no fewer than 22 egg dishes, Pompano en Papillote, Bananas Foster, Praline Parfait, and The Pirate's Dream cocktail.

Physical description

286 p.; 10.7 inches

Similar in this library

River Road Recipes: The Textbook of Louisiana Cuisine by Junior League of Baton Rouge
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas
Antoine's Restaurant Cookbook, Since 1840: A Collection of the Original Recipes from New Orleans' Oldest and Most Famous Restaurant by Roy F. Guste
Mastering the Art of French Cooking, Vol. 1 by Julia Child
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson
34 more
Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant by Danny Meyer
American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking by Bill Jamison
Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (Savoring ...) by Joyce Esersky Goldstein
Joy of Cooking (Plume) by Irma S. Rombauer
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child
Fantastico: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen by Rick Tramonto
Essentials of Classic Italian Cooking by Marcella Hazan
The French Laundry Cookbook by Thomas Keller
The Best of New Orleans (The Best of ...) by Brooke Dojny
Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage by Editors of Saveur magazine
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking by Madame Evelyn Saint-Ange
The Basque Table: Passionate Home Cooking from One of Europe's Great Regional Cuisines by Teresa Barrenechea
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Collective
French Provincial Cooking (Penguin Classics) by Elizabeth David
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
The Heritage of Southern Cooking by Camille Glenn
The All Purpose Joy of Cooking by Irma S. Rombauer
The Africa Cookbook: Tastes of a Continent by Jessica B. Harris
Rao's Cookbook: Over 100 Years of Italian Home Cooking by Frank Pellegrino
The Paris Cookbook by Patricia Wells
Bake until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright
The Silver Palate Good Times Cookbook by Julee Rosso
The Waldorf-Astoria Cookbook by John Doherty
The French Chef Cookbook by Julia Child
Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient by Linda Griffith
The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz
New York Times Cookbook by Craig Claiborne
The New American Kitchen Cookbook by Judie Geise
Sauces: Classical and Contemporary Sauce Making by James Peterson
The New Basics Cookbook by Julee Rosso
Larousse Gastronomique by Larousse Gastronomique

More

Amazon.comLibraryThing
Page: 0.2488 seconds