Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant
Author: Melvin Rodrigu
Winner of the James Beard Foundation’s Award for Outstanding Restaurant of 2005
Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you’ll find New Orleans’ favorite restaurant. A century after opening its doors, Galatoire’s has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting.
Galatoire’s Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant’s unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire’s reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish.
All of the traditional Galatoire’s favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And there’s a recipe for every occasion—whether you’re looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or ChocolatePecan Pie—if they can find room after the meal!
This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire’s Cookbook is the ultimate celebration of one of New Orleans’ most beloved restaurants.
Publishers Weekly
Galatoire's, the 100-year-old Bourbon Street institution, wasn't touched during Hurricane Katrina, so this work, happily, is a celebration and not an epitaph. Rodrigue, the restaurant general manager and chief operating officer, and publicist Benson offer a complete experience of the restaurant by plainly presenting Galatoire's iconic recipes (e.g., Shrimp Remoulade), defining less well-known foods (e.g., tasso, a dried, smoked meat), championing less politically correct ones (e.g., iceberg lettuce, foie gras) and offering brief recipe histories (e.g., Godchaux Salad). A final chapter on dressings, sauces and seasoning blends is even more useful than the ones covering the courses those additions are to garnish. Photos and reminiscences of patrons and staff reveal the restaurant's place as the city's elder statesman: anecdotes are decades-deep and patrons are unhip. The cookbook has a timelessness that comes from its deeply flavorful recipes based on indigenous Louisiana ingredients and an enduring tie to French cuisine. Among the book's highlights are recipes for Panned Rabbit Tenderloin and Sausage over Caramelized Onions, Saut ed Oyster Omelette, Creole Seafood Gumbo, and Port-Poached Pears with Cinnamon Cr me Anglaise. Like many restaurant cookbooks, this one is lovely to leaf through. Unlike many, though, its recipes are, for the most part, completely doable for home cooks. 150 color and b&w photos. (Nov.) Copyright 2005 Reed Business Information.
Library Journal
Galatoire's, like Delmonico's (see Emeril's Delmonico, LJ 8/05), is a New Orleans institution. Plans for reopening after Hurricane Katrina are unclear, but one hopes that it did not suffer irreparable damage. Made bittersweet by the timing of its publication, this celebration of the restaurant's 100th anniversary includes recipes for many French Creole classics; however, in 1997 the still-popular establishment experienced something of a new lease on life when Rodrigue was hired as general manager (Galatoire's, in fact, won the James Beard Award for Outstanding Restaurant of 2005). Now appearing on the menu are sophisticated contemporary dishes like Bronzed Gulf Shrimp with Roasted Garlic Hollandaise. Family has always been a big part of the restaurant, both in the sense that it has been family-owned since the beginning and that many clients have made it their choice for family celebrations; the staff, too, has become part of the Galatoire "family," as borne out by the many photographs of waiters and cooks throughout. Along with the recipes, Rodrigue and Benson provide an entertaining history that conveys the special atmosphere of this beloved dining spot. Recommended. Copyright 2005 Reed Business Information.
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Toasts for Every Occasion
Author: Jennifer Rahel Conover
Toasts for Every Occasion is the book for all occasions...
Ґ Comprehensive and fully indexed by category, occasion, and contributor
Ґ Includes more than 1,300 heartwarming, hilarious, cynical, sentimental, andexotic toasts
Ґ The perfect party companion-or the perfect gift
Featuring toasts, salutes, tributes, and all the right words from: Oscar Wilde Ґ Charles Dickens Ґ Dorothy Parker Ґ Bette Davis Ґ Groucho Marx Ґ Ogden Nash Ґ Winston Churchill Ґ Ingrid Bergman Ґ Miss Piggy Ґ Ralph Waldo Emerson Ґ Robert Frost Ґ John Kennedy Ґ Mae West Ґ William Shakespeare Ґ Socrates Ґ Gloria Steinem Ґ and hundreds of others
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