Brennan’s Restaurant has inspired praise and universal acclaim from leading magazines, syndicated columnists and authorities on food since its comparatively recent arrival on the New Orleans scene.
New Orleans has always been a gourmet’s paradise; its name is synonymous with fabulous food. Brennan’s, combines the unique cuisine of New Orleans with the glamorous atmosphere that has always been associated with New Orleans’ French Quarter. With this magic combination of food and surroundings, Brennan’s has skyrocketed to the top of the roster of restaurants and unparalleled popularity: an accepted must for visitors to the Crescent City.
This book answers the flood of requests for recipes from Brennan’s, many of which were created in the kitchen by Chef Paul Blangé, and never before put down in writing.
As an introduction to the book, columnist and author Hermann B. Deutsch has written the history of the Brennan clan; how an Irish immigrant family founded a fantastically successful French restaurant devoted to the Creole Cuisine. Woven throughout this success story is a generous dollop of history and local color-- Mr. Deutsch ably recounts the history behind the French Quarter buildings that figure in the Brennan story.
Try Brennan's recipes for Turtle Soup Au Sherry, Creole Gumbo, Crayfish Etouffe, Trout Amandine, Oyster Salad, Baba Brulot, Crepes 417, etc. The secret of the renowned breakfast is even divulged; you'll find the recipes for Eggs Benedict, Grilled Grapefruit, and Bananas Foster.