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Bold Flavors For Fresh Ingredients From The Great Outdoors
William Morrow Cookbooks
October 2008
On Sale: October 1, 2008
256 pages ISBN: 006111989X EAN: 9780061119897 Hardcover
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Cookbooks
Dozens of dishes featuring wild game, fish, and fowl from
one of america's favorite restaurants With legendary talent, the freshest ingredients possible,
and a tradition of fun, Commander's Palace proves that
great restaurants only get better with time. A New Orleans
institution since 1880, the critically acclaimed restaurant
has been the winner of the James Beard Award for Most
Outstanding Restaurant in America and has been ranked the
top dining establishment in the city for seventeen
consecutive years, officially making any visit to New
Orleans incomplete without a savory meal in the beautiful
Garden District landmark. Nothing can stop the crew at
Commander's Palace, and Commander's Wild Side, which
features more than one hundred new recipes for fare straight
from America's bayous, streams, mountains, and
backcountry, as well as dozens of stunning photographs,
proves it. With thrilling flavors for any palate, executive chef Tory
McPhail has recipes for everything from Juniper
Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and
Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch
Callaloo, Marinated Crab Salad, and Pecan Butter-Basted
Flounder with Creole Mustard Cream. Looking for something
more traditional? Try the Lemon and Garlic Grilled Pork and
the Roasted Turkey or any of the nongame substitutions—just
in case the butcher is out of mountain lion. Commander's
Wild Side is guaranteed to have just the right dish to spice
up your cooking repertoire.
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