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New Orleans Classic Desserts: Recipes from Favorite Restaurants [Hardcover]

Our Price $ 14.41  
Retail Value $ 16.95  
You Save $ 2.54  (15%)  
Item Number 427106  
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Item Specifications...

Pages   96
Est. Packaging Dimensions:   Length: 0.5" Width: 8.5" Height: 8.5"
Weight:   1.3 lbs.
Binding  Hardcover
Release Date   Feb 15, 2007
Publisher   Pelican Publishing Company
ISBN  1589804449  
EAN  9781589804449  

Availability  0 units.

Item Description...
It makes perfect sense that the Big Easy, with its knack for nostalgia as well as its passion for living in the moment and savoring it, would be the home of so many decadent after-dinner celebrations. In this gorgeously photographed gift book, Kit Wohl has compiled a collection of classic desserts celebrating the city's renowned sweet tooth, complete with straightforward recipes for creating easy elegance. Entries include bread pudding from Bon Ton Cafe, bread pudding souffle from Commander's Palace, sweet potato pie from Dooky Chase Restaurant, creme brulee from Arnaud's, pecan pie from Camellia Grill, creme caramel from Galatoire's, bananas Foster from Brennan's, cherries jubilee from Broussard's, and Emeril's banana cream pie to name just a few of the forty-six recipes gathered from chefs, friends, and local culinary celebrities. Each recipe includes stories about the dessert and its contributor, whether it is a glance at the dessert's origins, the chef or restaurant's history, or a description of family memories, city celebrations, or evocative experiences tied to the dishes. Although all the desserts are created with the nonprofessional cook in mind, some particularly easy-to-make dishes include the simplest King Cake you have ever imagined and a tried and true lemon ice box pie inspired by a mother's wisdom. Inclusions of classic restaurateurs and establishments no longer with us, like Chef Warren LeRuth, Crozier's, Bealuh Ledner, and McKenzie's Bakeries, demonstrate how influential their new or reinvented desserts were and how their classic recipes continue to permeate today's dessert menus throughout the city-and the country.

Buy New Orleans Classic Desserts: Recipes from Favorite Restaurants by Kit Wohl, Evelin Burger, Paul Werstine, Kevin Hawkes, Robert Jonathan Whittle & Charles Ray from our Christian Books store - isbn: 9781589804449 & 1589804449

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More About Kit Wohl, Evelin Burger, Paul Werstine, Kevin Hawkes, Robert Jonathan Whittle & Charles Ray

Register your artisan biography and upload your photo! Kit Wohl is an author, photographer, and artist. She works with chefs, restaurants, and hotels across the country. New Orleans Classic Celebrations is her tenth book. Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine, published by Pelican in 2005, received national acclaim, and her P&J Oyster Cookbook was named Cookbook of the Year by New Orleans Magazine. Her previous books in the Classic Recipes Series include New Orleans Classic Cocktails, New Orleans Classic Brunches, New Orleans Classic Desserts, New Orleans Classic Appetizers, New Orleans Classic Seafood, and New Orleans Classic Gumbos & Soups. Wohl and Billy, her husband, live in the Big Easy.

Kit Wohl currently resides in New Orleans.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > Baking > Desserts   [404  similar products]
2Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
3Books > Subjects > Cooking, Food & Wine > Meals > Sweets   [0  similar products]
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Reviews - What do our customers think?
Beautiful book, but another error found  Mar 23, 2008
I received this cookbook as a gift from my cousin who lives in New Orleans. After admiring it for weeks I decided to make the Strawberry Shortcake on page 30. Fortunately I did not add all the half and half at once. The recipe calls for two pints, but it should be two cups. With all these errors I would hope the publisher would issue some corrections and recall the book and replace the ones that contain the defective recipes. Besides the obvious frustration over the errors, these can be very costly mistakes when you have to throw out the entire recipe. With that said I cannot give the book a high number of stars because I am hesitant to trust any of the recipes.
Sweet, sweet New Orleans  Feb 8, 2008
What a remarkable collection of local favorites and the kind of desserts visitors to New Orleans never forget. Whenever I get a hankering to return to New Orleans, I open my copy and drool over the spectacular photographs. The bread pudding recipes are right on, love the Cafe Brulot Pudding Cake and can't get enough of the Pecan Pie. I've given it as gifts for almost every occasion and it never fails to receive applause. That New Orleans chefs would offer their recipes to the world is just another indication of their warmth and generosity.

The behind-the-scenes side stories and history behind the city and the desserts make me long to return. It is as much a book to read with relish and delight as it is a cookbook.
Delicious Memories  Jan 25, 2008
New Orleans is one of my favorite cities and the restaurants are remarkable. This book brought back so many good times in good places that I almost cried. The stories that accompany the recipes bring me back every time. I've made most of the desserts in the book and each have been outstanding recreations of the desserts I've enjoyed in the restaurants. Best of all was Cafe Brulot Pudding Cake, and then perhaps the Bread Pudding, or maybe it was the Bananas Foster. The photographs send me straight to the kitchen in a frenzy.
Absolutely Amazing!  Jan 18, 2008
What an amazing dessert book! The recipes are well-written and easy to follow. The photography is stunning. Really brings out my sweet-tooth and makes me want to start cooking right away. Chef Robert Barker's Cafe Brulot Pudding Cake will knock your socks off! This dessert book is a must have, and given its reasonable price, is perfect for gift giving.
5 Stars With Recipe Corrections  Dec 17, 2007
Update 8/24/2008:
The author was kind enough to send me the 2008 revised printing. The following recipes have been modified (that I know of)
-Mckenzie's Turtle Cookies
-Doberge Cake (cake recipe)still no salt, so add your own

The sweet potato pie and strawberry shortcake recipes have not changed. I asked the author about the lack of eggs in the pie filling. Here's the response. "No eggs - the consistency is like a regular pie - we have made it several times and it is delicious and holds up"

I am sticking with my own recipes for the pie filling, crust and strawberry shortcake.

Orignial Review 12/17/2007:
I received this book as a gift and I was so excited. Then, as others have pointed out, I discovered the recipe errors. I called the publisher and the only error they knew of was for the McKenzie's Turtle cookies on pg 60. The correction is 2 Tbs of water instead of 2 tsp.

I know the Doberge Cake on pg 21 is wrong; sugar and salt are missing. The sweet potato pie has no eggs in the filling and too much water in the crust. The publisher is supposed to call me back with these corrections. I will modify my review once I get them.

This book has almost 40 recipes not including the accompaniements, sauces and garnishes. Errors aside (yes I know these are a HUGE deal for a cookbook), the photography is beautiful -- each recipe has a color picture. The sidebars with each recipe are walk down memory lane. Even with the errors, I will treasure this book. It is a must for any New Orleans transplant or resident with a sweet tooth! Even those who enjoy a good dessert will appreciate this book.


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